Total Calories: 181
1. In a mortar and pestle or spice grinder, grind together the mustard, cumin, and fenugreek seeds, asafoetida, curry leaves, and red pepper flakes to make them as fine as possible.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the ground spice mixture it should sizzle immediately. Quickly add the bananas and salt, and cook, turning carefully, until golden on both sides.
3. Sprinkle the lemon juice over the bananas, and then the jaggery, and cook, stirring, another minute. Transfer to a serving dish and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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