Peel the raw banana and cut it into horizontal round slices, about half centimetre thick and boil it in water with a pinch of turmeric and salt for about 5 to 7 minutes. Be careful not to overcook the bananas.
Pour the water away and keep the bananas slices aside.
Add all the four ingredients of the masala and grind it into a smooth paste.
In a shallow pan, add about 2 tbsp of cooking oil. Once it is hot, add the bay leaf and saunf.
Now add the masala paste and fry it till the fresh flavour vanishes and when it starts to become brownish in colour, add the cooked bananas. (Make sure the slices does not overlap and it retains its shape.)
Add the turmeric, salt and chilli powder and keep turning the banana slices till it becomes golden brown. ( Add the rest of the oil in small amounts as it gets fried.)
Garnish with fresh coriander and serve with hot rice or chapattis.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.