Method:
Soak channa overnight, cook till soft & drain
Peal the bananas and cut into thick slices
Beat the curd
Grind the tomato in the mixie to a paste
Heat oil, fry banana slices till golden, and keep aside
In the same oil put mustard seeds and red chilies cut into pieces. Wait till seeds splutter
Add tomato, turmeric & curd, stir continuously and during stirring add asafetida. Fry till oil separates
Add banana, channa, green chilies, salt and 1 cup water
As the gravy thickens add roasted jeera & garam masala powder and remove from heat
Serve with phulka.