| • | Peel off the bananas and chop them to pieces.
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| • | Take abundant amount of water in a bowl and add 1 tsp salt.
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| • | Immediately transfer the banana pieces into salted water before they get discolored.
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| • | Boil some water and add banana pieces to boiling water.
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| • | Add little turmeric and allow it to boil till banana pieces turn tender but not mushy.
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| • | Drain the water and leave aside to cool.
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| • | Add yogurt, salt, and turmeric. Mix well.
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| • | Heat oil in a frying pan and add cumin. Add curry leaves also.
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| • | Fry till cumin seeds start to splutter.
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| • | Now add banana pieces and gently stir the mixture.
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| • | Pour 1/4 cup water and cover. Cook for about 3 minutes.
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| • | Squeeze lemon juice and sprinkle with arrowroot powder. Stir to mix.
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| • | Garnish with chopped coriander leaves.
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| • | Serve with kootu chapatti. |
