Take a bowl and fill it half with water. (You need to dip the peeled and sliced bananas in water to prevent them from turning dark)

Prep the bananas by trimming off both the ends and then peeling off the thick outer green skin. Wash the bananas and slice them in two horizontal halves. Now place the bananas on a chopping board and make the banana stand on the chopped side. Slice the bananas vertically in three thick slices. Transfer immediately in the bowl of water. Keep them soaked for two minutes and then drain off the water.

Transfer the banana slices in a mixing bowl and drizzle and rub the slices with lime juice (use more if required) to prevent them from blackening. Set aside while you prep the marinade.

For the marinade, mix together the ginger garlic paste, turmeric powder, chilli powder and salt. Mix well and rub this mixture to the banana slices. Now sprinkle the chickpea flour and mix everything with your hands so that the banana slices are coated well with the marinade. Set aside the bowl for 15 to 20 minutes.

Heat some oil (preferably smoked mustard oil) in a shallow pan. Fry the marinated banana slices in batches till they turn golden brown. Remove on an absorbent tissue and set aside.

For making the paste, grind together the yellow mustard seeds, black pepper corns, cumin seeds, green chili, ginger garlic paste and a couple of tablespoon of water to attain a smooth paste. Decant the contents in a bowl. Ensure that the paste is not too thick or thin. It should be of the consistency of a runny tomato sauce.

For making the curry, heat the oil in a frying pan or kadahi (wok) and add the whole spices to it I.e. the nigella seeds, fenugreek seeds and black mustard seeds. Allow them to crackle and then add the paste. Fry the paste on medium heat stirring continuously, to prevent it from catching at the bottom. Keep frying till the paste turn golden. Add two to three tablespoon of water and again fry the paste till it turns golden.

Reduce heat and add coriander powder, degi mirch, turmeric powder and salt. Stir well and fry for 10 – 15 seconds.
Add the pureed tomatoes and increase the heat to maximum and fry the contents till the tomatoes are cooked and the masala releases oil.
Reduce the heat and add half a cup of water and stir till there are no lumps. Add one cup more of water and bring the contents to boil.

Add the fried banana slices and reduce heat to minimum. Cover the pan or wok with a lid and allow the contents to simmer for five minutes.
Switch off the heat and keep the contents covered for another ten minutes. Remove lid and stir in half the chopped fresh coriander and garnish rest while serving. Adjust the consistency of the curry to your liking.
Serve hot with steamed rice, slice onions or pickled onions.

Note – Do remember that the fish and the paste, both have been seasoned therefore go easy on the salt while adding it to the curry.
Also remember that there is black pepper, green chilli and also red chilli added to the curry. So adjust the heat to taste.