A simple, flavourful South Indian stir-fry made with diced raw bananas, tempered with mustard seeds, urad dal, and curry leaves. It’s spiced with turmeric, red chilli powder, and a hint of coconut.
This curry-spiced yam soup is enhanced with a quick sweet-and-sour apple chutney. Make a meal of the soup by serving it with warm wedges of naan or pita.