Greenhouse Monkey's Bottle Cap Banana Curry with a Japanese Twist

1.Heat the coconut oil in a pan over medium heat.

2.Add the mustard seeds and cumin seeds to the hot oil and let them splutter for a few seconds.

3.Add the chopped onion to the pan and sauté until it becomes translucent.

4.Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until fragrant.

5.Add the turmeric powder, coriander powder, garam masala, and red chili powder to the pan. Stir well to combine the spices with the onion mixture.

6.Pour in the coconut milk, soy sauce, and mirin, stirring to create a smooth sauce.

7.Add the sliced bananas to the pan and gently stir to coat them with the curry sauce.

8.Season the curry with salt to taste and let it simmer for about 5-7 minutes until the bananas are tender and the flavors meld together.

9.Garnish the curry with freshly chopped cilantro before serving.