Combine mustard seeds and rice in a small bowl. Add enough water and soak them for at least 30 minutes.
Drain the water from the mustard seeds and rice and add it to a blender. Add ginger, grated coconut, cilantro and little water. Grind into a smooth paste. Keep aside.
Prep Raw Banana:
Place the raw banana pieces on a steaming plate and steam for 10~12 minutes or until tender.* Remove from the steamer and cool slightly. Then peel and chop into bite size pieces.
Make Raw Banana Curry:
In a medium size sauté pan on medium heat, add oil and once it is hot enough, add urad dal and mustard seeds. Once the seeds start to splutter, add hing and cook for 30 seconds. Next add green chilies, curry leaves and cook for 1 minute or until fragrant.
Add boiled, chopped raw banana, turmeric, salt and the ground spice paste. Mix well and cook for 4-5 minutes, stirring occasionally, for the flavors to mingle.
Next add tamarind paste and cook until the raw smell of tamarind cooks off, another 3~4 minutes. Serve hot with steamed rice and a dollop of ghee.
Raw banana can also be boiled until tender.
Indian green banana is smaller and less starchy compared to plantains found in Mexican or regular grocery stores in the US.
If you are using plantain, then boil or steam them for a little longer.
Black mustard seeds can be subbed with yellow or brown mustard seeds in the recipe.
If you are using dried unsweetened shredded coconut, soak it in some warm water to rehydrate.
Cabbage or sweet pumpkin (erra gummadikaya) can be used instead of raw banana in the recipe.
Leftover curry can be stored in an airtight container for up to 2 days in the refrigerator.