Steps
1. Heat the vegetable oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Stir in the ginger paste and cook for another minute.
4. Add the chopped tomatoes and cook until soft.
5. Sprinkle in the curry powder and turmeric, mixing well.
6. Slice the ripe banana and add it to the pan along with the coconut milk and salt.
7. Simmer for 5-7 minutes until the sauce thickens slightly and the banana is heated through.
8. Garnish with fresh cilantro before serving.