Cut the raw banana horizontally into the half. Steam boil and let it cool.
Peel off the skin and cut into cubes and keep aside. You will be able to it with hands as you do to boiled potatoes.
In a thick bottomed pan, take oil. Add chana dal, urad dal and sauté. Once they begin to change colour, add jeera and mustard and let them splutter.
Now add curry leaves, chopped onion, turmeric powder and chillies and sauté on a medium flame till the onions become soft.
Add ginger garlic paste and cook till the raw flavour is gone. Then add salt and chopped tomato.
Cook till the oil comes out.
Add the raw banana cubes and cook on a low flame with occasional tossing. Try to toss instead of stirring. Wait till the banana absorbs the flavour of the gravy. Cook with the lid closed for 5 – 10 mins.
Add the grated coconut and turn off the flame and mix well. Garnish with finely chopped coriander and serve hot.