Peel and boil the diced potatoes and raw bananas with salt

Mash the boiled potatoes and raw bananas well so that there are no lumps

Add 1/2 teaspoon each of turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, a pinch of cumin seeds, 1/4th of the chopped onions and gram flour.

Knead the mixture well and make small balls out of it.

Deep fry them in hot oil until golden brown.

In a pan, heat a table spoon of oil. Add the bay leaves, dried red chillies, a pinch of asafoetida and whole garam masala when the oil is hot.

Add the chopped onions and tomatoes with salt and saute for 1 min.

Add the ginger paste.

In a small bowl mix the rest of the spices with sugar and make a thick paste with water.

Add the mixture to the pan and fry for 2 mins.

Hand crush the kasoori Meethi leaves and add to the mixture

Once the spices are fried properly and have become fragrant, turn off the stove and let it cool for 5 mins

Make a smooth blend of the mixture

Heat a teaspoon of oil and add the blended mixture. Fry for 2 mins.

Add the coconut milk and simmer for 5 mins

Add a little warm water if needed. The gravy should be thick and creamy.

Add the raw banana balls and let it boil for 2 mins in the gravy.

Turn off the stove and spread a teaspoon of ghee on top.

Keep it covered for 5 mins. Serve hot.