Pressure cook the Green Bananas. Once they have cooled down, peel them off and mash them with some chatu or Gram Flour and salt. Make small balls out of them and deep fry them till golden-brown in mustard oil.
Now, heat some oil in a pan and temper it with hing or asafoetida, bay leaves, cumin leaves and grated ginger. Fry it well before adding the tomato puree.
Cook it till it reduces and water has been gone. Add the dry spices and fry it nicely till the edges release oil.
Add water to make the gravy and put in chilies as per your taste. Slice them if you don't mind the heat, or simply add them whole.
Rub the fenugreek leaves between palms to crush them and add them in the gravy. Cover it with a lid and allow it to simmer.
Before turning the heat off, drop the fried plantain balls in the gravy and top with a dollop of fresh cream to add richness. Though it is completely optional.