Kaanch kalaa-r koptaa (Raw-banana balls cooked in spicy gravy)

Ingredients:
For  banana balls:
Raw banana - 3
Red chili powder - 1/4 teaspoonful
Cumin seeds - 1/2 teaspoonful
Coriander seeds - 1/2 teaspoonful
Mustard seeds - 1/4 teaspoonful
Cloves - 4
Cinnamon - 1/2" stick
Green cardamom - 2 pods
Asafoetida - 1 dash (optional)

For gravy:
Turmeric powder - 1/2 teaspoonful
Cumin powder - 1/2 teaspoonful
Coriander powder - 1/2 teaspoonful
Green chili - 3
Onion - 2 medium (chopped to thin slices/ grated coarsely)
Ginger paste - 3/4 teaspoonful
Garlic paste (optional) - 1/2 teaspoonful (or 3 pods smashed)
Tejpatta - 2
Oil - 1/2 cup

Procedure:

1. First boil the raw bananas in water. After they are cooked, remove the peels.
2. Dry roast the mustard, cumin and coriander seeds. Powder them along with the cardamom, cinnamon and cloves. These are the spices that go into making the banana balls and are not fixed. Experiment with other spices like ajwain, fenugreek, fennel and nigella seeds. I have tried fennel and nigella seeds and they go fine.
3. Mix this powder, red chili powder, salt to taste (1/2 teaspoonful should be enough) and a dash of asafoetida with the peeled banana and mash it. If it is too watery, you may add a couple of tablespoons of flour. Mix it all as evenly as you can.
4. Make small balls out of the mashed banana (about 3 cm in diameter). 
5. Heat two tablespoonfuls of oil in a pan and fry the banana balls to golden brown. You may need to do a few batches of frying. Add more oil as required.
6. In the same oil add the green chillies and tejpatta. After 10-15 seconds add the ginger paste and the garlic paste. After another 20-30 seconds add the onion and fry it till golden brown.
7. Add a cup of water and bring to boil.
8. Add turmeric powder, coriander powder and cumin powder. Add salt to taste. Mix it well.
9. Once the gravy starts boiling again, place the banana-balls into it so that they are just dipped in the gravy and are separated from one another.
10. Cook for another 5-7 minutes. The gravy should become quite thick.
11. You may garnish it with chopped coriander leaves before serving. If you want to make it stand out as a special dish, spread additional powdered garam masala on top just before serving.