Heat 1 tbsp oil and fry the red chillies for 5 seconds.
Fry bananas in remaining hot oil until colored. Drain.
Grind coconut and green chillies to a fine paste.
Mix with jaggery and salt.
Cook in 1 tbsp chilli oil for 5 minutes over a moderate heat.
Add yoghurt to the pan. Stir and fry for 5 minutes.
Add the banana pieces to the pan and heat through.
In a separate pan, heat 2 tsp oil.
Toss in curry leaves, mustard and cumin seeds. Fry lightly and pour over banana curry.
Garnish and serve with boiled rice.