Cut bananas (the frying variety) after peeling the skin,
into small cubes. Wash well in water and fry them crisp in 2 ozs of oil
and keep it aside.
Add the minced ginger, cut up green chillies, the onions,
salt and 1 cup of 2nd milk from the coconut. When it boils sprinkle the
fenugreek and cook. Add about 3/4 cup of first milk
and the lime juice, simmer and remove from fire.
Fry all the ingredients of the seasoning in ghee and
mix it into the pachady.