Heat oil in a pan or a kadai.

Splutter cumin seeds.

Add asafoetida and curry leaves and fry, till the curry leaves turn slightly crisp.

Add chilly powder and quickly, add the bananas, before the chilly powder gets burnt.

Add salt and stir, till the bananas are coated with the masala.

:- Make sure you turn off the flame, once the banana slices are coated with the masala, otherwise you wind up with mashed bananas.

:- Serve warm.