1. Cook the bananas in four cups of water for fifteen minutes or till tender. Drain and set aside to cool. When cooled, peel and grate them into a bowl.

2. Heat the butter on a non stick pan; add the carom seeds and sauté for ten seconds. Add the mushrooms, ginger, broccoli, carrot, red chillies, cumin seeds and salt and sauté till the moisture evaporates.

3. Stir and set aside to cool. Place the cooled mixture in a blender; add fresh coriander leaves and prunes and process till smooth.

4. Transfer the mixture to a bowl; add the potatoes, bananas, black salt, sandalwood powder, rose petal powder, cardamom powder, pepper powder and breadcrumbs and mix well.

5. Divide the mixture into six equal portions. Press each portion around a satay stick. Heat the olive oil on a non-stick pan. Place the satay sticks on it and cook evenly by turning once a while. Serve hot with any chutney of your choice.