Spicy Banana Stem Fry

Ava Pettina Arati Doota

Ingredients:

Banana Stem 5 inch long
Tamarind 1 inch sized ball
Mustard Seeds 1 tbsp
Dried Red Chiles 3 - 5
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Chop the hard cover off the banana stem.
Chop the inner core of banana stem into thin circles and then into small cubes.
Discard any hard fiber that sticks to knife while cutting the banana stem.
Remove stems, wash and lightly mash green chiles with salt.
Grind mustard seeds and red chiles into fine powder with a pinch of salt and keep aside.

Bring to boil few cups of water, add chopped banana stem, tamarind and salt.
Boil the water until the banana cubes cook and turn soft.
Strain the cooked banana cubes and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add cooked banana cubes and until excess water evaporates.
Remove from heat and cool it completely.
Sprinkle the mustard seeds red chile powder and toss well.
Serve with steamed rice and ghee.

Notes: Grind the mustard seeds red chile powder instantly. Don’t store the powder for future use.