Cut 1 raw banana into 2 and immerse it in water.

Cook it for 10 minutes, adding asafoetida to the water.

The reason for adding asafoetida to the water is to help the raw banana absorb the flavor.

Always cook it firm and not too soft.

Once done, drain the water and immerse in cold water. This will stop the cooking process.

Peel off the skin. You can take it out as you peel a ripe banana.

Grate the raw banana.

Add a little salt and 3 tablespoons of coconut, then mix well.

Adding coconut and salt at this stage helps ensure even mixing.

Chop the small onions. You can replace it with one big onion, too.

But small onions give a nice taste.

Chop the green chilis.

In a pan, add 3 tsp oil.

Add 1/2 tsp mustard seeds, 1tsp urad dal, chopped green chili, and curry leaves.

Sauté till the dal turns golden.

Now add in the chopped onions.

Sauté by adding a little salt.

Cook till it turns translucent

Now add the grated raw banana mixture.

Mix well and cook for 2-3 minutes.

Switch off the flame.

Serve with any South Indian gravy.