Step-by-Step Instructions

1. 1.Prepare the tempering base

   Heat 2 tablespoons of ghee in a pan over medium heat. Once the ghee is hot, add 3-4 tablespoons of moong dal and fry until it starts to turn golden brown, stirring continuously.

2. 2.Add spices

   Add 1 teaspoon of cumin seeds and 2-3 dry red chillies to the pan. Sauté for a few seconds until fragrant.

3. 3.Add curry leaves and coconut

   Add 1 sprig of curry leaves and 1/4 cup of grated coconut to the pan. Stir well and cook for about 1 minute until the coconut is slightly heated. Reduce the flame to low.

4. 4.Prepare and add bananas

   Peel 4-5 ripe bananas. Slice them into small, round or half-round pieces directly into the pan with the tempering.

5. 5.Season and combine

   Dissolve about 1/2 teaspoon of salt (or to taste) in 1/4 cup of water. Pour this salt water over the bananas in the pan. Stir gently to combine all ingredients.

6. 6.Steam the bananas

   Cover the pan with a lid and let the bananas steam on low flame for about 5-7 minutes, or until they are soft and cooked through. Ensure steam is escaping, indicating proper cooking.

7. 7.Serve

   Once the bananas are cooked and soft, remove the pan from heat. Serve the banana upkary hot on banana leaves or plates.