Boil the raw banana and remove excess water.
Mince the boiled banana with the kidney beans.
Add the powders, ginger, green chilli and coriander. Mix well and add the panko breadcrumbs.
Shape into even sized cakes and cook them in a non-stick pan with ghee.
Prepare the yoghurt by tempering the mustard seeds. Add bhunna masala and remove from fire.
Mix in hung yoghurt, brown onions, fresh coriander and roasted cumin powder.
Serve the cakes with the hung yoghurt.
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Key Ingredients: banana, kidney beans, salt, garam masala, cloves, red chilli, ginger, green chillies, coriander leaves, breadcrumbs, clarified butter, mustard seeds, hung curd, onion, cumin seeds,