Indian banana pan

Ingredients for 2 servings:

• 2 tbsp oil
• 2 small onions
• 3 garlic cloves, pickled
• 2 m.-large Pepper, red
• Cumin powder
• Turmeric powder
• Coriander powder
• 2 m.-large banana(s), no plantains
• Salt
• chili powder
• ⅛ liter water, clear
• 2 tbsp lemon juice
• some coriander leaves

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

spicy and quick to make for a small appetite

Peel the onions and cut into small cubes. Peel the garlic and chop into small pieces. Cut the stems off the chili peppers and cut the rest into small rings. Peel and slice the bananas. Heat the oil in a pan and fry the onions, garlic, and chili peppers until well-fried. Add the cumin, turmeric, and coriander spices and fry them as well. After frying the spices, add the bananas, along with salt and chili powder to taste, and fry for about 3-4 minutes over medium heat. When the spices have adhered well to the bananas, add the water and bring to a boil. The banana mixture should be well covered with the water. Simmer the bananas over low heat for about 8-10 minutes. If the water boils away too quickly, add a little more water. Add a few coriander leaves and a dash of lemon juice, mix well, and serve the banana pan.