Vegetarian Green Banana Curry with Yellow Lentil Tarka 

Green bananas (under-ripe plantains) are peeled, bias-cut and soaked in lime water before being sauteed in ghee (substitute oil for vegan option) with hot chiles, cumin, mustard seeds, asafoetida and fresh curry leaves, then simmered in coconut milk seasoned with ginger and a French curry containing fenugreek, black pepper, turmeric, nutmeg, cardamom, cayenne, clove, onion, garlic and Himalayan pink salt.

Served over vegetable stock-simmered yellow lentils with grated tomato and fresh coriander leaves and topped with slivered scallions and peppered cashews.