Methi Kela nu Shaak

On our last trip to Vegas, we were a group of eight driving from Phoenix to Vegas. That was one memorable trip! No, I would not like to infringe on your time telling you how we spent time in Vegas, the powers that be out there have spent enough time and money propagating their message - What happens here stays here, whatever. But sure would like to share this snippet with you.
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On the drive, one of the friends mentioned he had an assortment of bitter chocolates fresh from Europe. Now, I'm a major sucker for bitter chocolate, but the max I had tasted was 67% chocolate. He opened this beautiful green wrapper and gave us all half an inch piece, maybe less. I protested and was ready for more, blurted out something like I can handle the bitter chocolate! He cautioned me and then showed the wrapper - 97% Chocolate it said. He instructed us to savor it slowly and mindfully, adding it was for serious chocolate lovers only. BITTER it was! For a long time after that we gulped bottles after bottles of soda but to no avail, the bitter taste still lingered on the tongue for a long time. He, it seems had acquired a taste for it and quite blissfully had a few bites. As for me, I had to take my words back, I had only tasted bitter chocolate in a very mild form before that, I realised.
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Anyway, what has that got to do with Methi Kela nu Shaak? Well, just that the bitter and sweet combination of this delicacy reminded me of the incident and of the sugar that goes into the chocolate to camouflage it's real bitter taste.
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As far as I know, this is a Gujarati delicacy and the bitter & sweet tastes mingle very well with each other. It is a quick dish and can be whipped up in a few minutes flat. Whenever I make this at home, irrespective of the number of banana's that go in, be it 4, 6 or 12, the bowl is always licked clean, it is that good! If you like methi, you will surely like this one. The first time I heard that it was going to be a part of the menu, I hastily opened the snack boxes to see if I can use anything else in lieu of the dish. When pestered, I grudgingly tried it, you know the rest.....
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Here is how I make it.

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4 ripe banana
1 bunch methi finely chopped
1 tbsp oil
rai, jeera, hing
haldi, 1/2 tsp red chili pwd, 1/2 tsp dhaniya pwd, 1/2 tsp sugar

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Heat oil, add rai, jeera, hing. After rai splutters, add haldi, red chili pwd and immediately add chopped methi. Sprinkle about 1tbsp water, cover and cook till done. Add salt, dhaniya pwd, sugar and chopped banana. Stir well and switch off flame. Some like it a little on the mushy side, you can make it as per your liking in terms of texture.
Don't be fooled by the simplicity of this dish, it is far too tasty for the minimal ingredients that go in.
Enjoy. You can serve it with Gujarati kadhi or any dal and rotli/rice. I also enjoy this shaak with just a bowl of home made curds & rotli, but that's just me!
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Variation: You may add some garam masala for a different taste.
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This is my contribution to Nupur's A_Z series.
I would also like to send this over to Indira & Nandita's JFI-WBB Greens.