For spiced mango sauce
Boil or pressure cook the chana dal for 14 whistles until soft, and set aside. When they cool, mash them. Boil and mash the potatoes and keep aside.
Heat coconut oil in a pan. Toss in the ginger, green chillies, onions and curry leaves. Add chilly, coriander, and turmeric powder and sauté for a few minutes till the raw smell vanishes.
Add the banana flower and sauté. Sprinkle some water and let it get cooked. Add the cooked chana dal and potatoes, and mix well. Season with salt, and add the garam masala powder.
Divide the mixture into 45-gm size portions. Shape them into cutlets and roll them in panko crumbs.
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