Recipe Cuisine: South Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook Time: 15 mins | Serves: 4
Vazhathandu / plantain stem - 1
Onion - 1
Turmeric - 1/4 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chilli - 2
Curry leaves - few
Oil - 2 tsp
Coconut - 1/4 cup
Red chilli powder - 1 tsp / 3 red chilli
Cumin seeds - 1 tsp
Remove the outer part and chop the plantain stem into small pieces.
Grind coconut, cumin, chilli powder into a smooth paste.
Heat oil in a pan, add mustard seeds. Once it starts to crackle, add the urad dal, broken red chilli and curry leaves.
Add the chopped stem, salt and stir fry for 10 to 15 mins. Once it got cooked, add the ground masala, turmeric.
Sauté till the raw smell is gone and remove from flame.
|Keep all your ingredients ready|
|Grind coconut, cumin and chilli powder coarsely|
|Just like this|
|Peel the outer part of the banana stem. This part is not necessary|
|Now cut the stem into thin round slices. Remove all the fibres from it|
|Stack the chopped banana stem slices and cut them lengthwise|
|Now rotate it and cross cut it|
|Soak them in water with turmeric to avoid discoloration. Now use a ladle or skewers to remove the remaining fibre|
|You can see the fibres we got from the stem|
|Now heat oil in a pan. Once the oil becomes nice and hot, add the mustard seeds and urad dal|
|When the mustards starts to splutter, add in broken red chilli and curry leaves|
|Add the chopped onion and saute till it becomes translucent|
|Now, add the banana stem, salt and stir fry for 15 mins|
|When the stem gets cooked, add the ground coconut masala|
|Stir fry for another 2 to 3 mins and put off the flame|
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