Wash the raw banana. Pat dry, trim the edges and place them in a container. add water to the pressure cooker, transfer the container with raw banana into it. Pressure cook the banana for 2 whistles.

While the bananas are getting cooked, roast the peanuts, de-skin them. (I keep roasted peanuts ready at hand in my pantry so used them directly). Add roasted peanuts and cumin seeds to a grinder jar and pulse to get a coarse powder. Do not make a very fine paste.

Peel the cooked and cooled down banana using a knife. Mash the raw banana using a fork in a mixing bowl. Add crushed peanut cumin, black pepper powder, salt, coriander leaves and lemon juice.

Mix everything very well.

Pinch out portion of the mix and make round or oblong shaped cutlets.

Spread sesame seeds on a plate, tap the prepared cutlets over the sesame seeds and apply slight pressure so that the seeds coat the cutlet well.

Heat a greased skillet and add the cutlets on it.

Cook the cutlets on low to medium heat from both the sides until golden brown.

Serve warm with dip of your choice.