Cut both the edges of the raw banana. Cut them into two. Boil water in a broad vessel. Immerse the bananas into it. Let them boil till the skin of bananas change all over to brown from green. Take them out and allow cooling.
Once the raw bananas cool down, peel off the skin. Using a vegetable grater, grate them as we grate carrots or else just crumble them to small pieces with hand.
Heat the oil in a pan. Do the seasoning with mustard, urad dal and curry leaves. Add ginger and curry leaves too. Fry onions for a minute in medium flame. Now transfer the grated or crumbled vegetable into the pan and add required salt.
Mix the stuff gently. You will get the fantastic aroma of green chillies, ginger and shallots fried in coconut oil. Add the fresh grated coconut, stir well and switch off. Vazhaikkai Podimos is ready to serve now.
By Ria Samuel