Peel and cut raw banana in small pieces.
Take banana pieces in a pan with buttermilk, salt and 1/4th teaspoon turmeric powder.
Let cook the banana pieces in buttermilk mixture in medium heat until bananas become soft.
Add black pepper corns and methi seeds and continue to cook in low heat.
Take grated coconut and green chilli pieces in a grinder.
With little water grind to a paste.
Add the paste to the banana curry.
Mix well and cook for 5 more minutes.
When the gravy of curry comes to your desired consistency add 1/4th cup of thick coconut milk for creamy taste. It's optional to add coconut milk, you can avoid it if you don't like.
Heat 2 teaspoon of coconut milk or vegetable oil in another pan, add mustard seeds & curry leaves and allow to crackle.
Transfer the tampering to the banana curry.
Stir well to mix and remove from heat.
Delicious and healthy raw banana Kalan Kerala curry is ready to serve.
