Ingredients:
1 Large Raw Banana / Balekayi
1/4 cup Bengalgram flour/Besan flour/Kadle hudi
1/2 cup Rice flour/Akki hudi
Pinch of Asafotida powder/Hingu
Salt to taste
10 Cumin seeds/Jeerige
10 Ajwain seeds / Oma
1/2 tsp Chilly powder
Oil
Recipe:Take off only the fiber from the outer cover of raw banana as shown in the picture below.
Chop it into medium sized thin pieces as shown in the picture below. Put this chopped raw banana in water for about 3-4 mins.
Place this banana pieces in a tissue or clean cotton cloth to dry.
Add rice flour, bengalgram flour, asafotida, cumin seeds, ajwain seeds, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)
Keep oil in a thick bottommed vessel and heat it. Take each piece of raw banana, dip it in batter and deep fry it in oil. 
Serve hot along with Tomato ketchup.
Transfer the dough to another vessel and keep it aside for about 20-30 mins.
Roll this dipped ball to a thin round shape using sufficient amount of jowar flour as shown in the picture below. 
Serve hot along with butter and 
Add this chopped leaves in a pan/vessel, turmeric powder, pinch of salt and fry them for about 2-3 mins.
Serve hot along with any palya/ curry /curd masala (Add 1 cup of curd, salt, pinch of chunky chat, pinch of pepper powder in a bowl and mix them well). The above mentioned ingredients will serve 12-15 spinach paratas.
Add all chopped vegetables except brinjal and colocasia roots in a vessel. Add salt, turmeric powder, jaggary, chilly powder, water and bring it to boil. After 5 mins add brinjal, colocasia roots and cook.
Add grated coconut, tamarind, red chillies, water in a mixer and grind it to smooth paste. (If it is frozen coconut add hot water while grinding.)
Once all the vegitables are cooked, add ground coconut masala and bring it to boil. Add salt and water if required.
Put curry leaves on top of the curry and add 1 tsp oil. Mix well before serving. It goes well with Rice/ Rotti / Chapathi.
Put chopped ash pumpkin, tamarind powder/tamarind water, green chillies, turmeric powder, salt, jaggary, water in a pressure cooker and cook them well.(1-2 whistles) 
Put chopped tindora in a pressure cooker. Add chilly powder, turmeric powder, salt, water and pressure cook. (2-3 whistles).
Put blackgram seeds, mustard seeds and oil in a thick bottemed vessel/pan. Once it starts spluttering, add curry leaves and cooked tindora. Keep the palya in medium flame until all the water content is almost dired. Add grated coconut, mix well and keep the palya in low flame for about 3-4 mins. It goes well with Rice.
