Chop the green beans and shallots finely. Slice the green chillies lengthwise.
Mix the coconut, onions, green chillies, and beans along with turmeric powder. Use your hands for the best mixing.
Heat oil in a non-stick vessel and add mustard seeds. Add red chillies and curry leaves.
Add the mix mentioned in step 2 and add some water. Cover and cook for 5 minutes, then uncover and cook until the beans are tender and the water has evaporated. Mix well and serve hot.
Shallow fry in a pan of hot oil. Set aside on some tissue paper to cool.
For the mango sauce, sauté the ginger, green chilly, curry leaves and add the chilly and turmeric powder. Add the coconut vinegar and the mango puree and mix well. Let it simmer on a low flame for a few minutes till it thickens. Serve with the banana cutlets and enjoy.
By Ria Samuel