Banana Stem Stir Fry
Banana stem is found in cuisines from many parts of the country- Andhra Pradesh, Tamil Nadu, Kerala, Bengal and Assam. I tried my hand in making it Kerala style. Here it is.
Ingredients:
Cleaning and cutting the banana stem can be time consuming. Once the outer covering is removed, slice it and chop each slice into small pieces. Soak it in buttermilk to avoid discolouration .
In a thick bottomed vessel, heat oil, add chilies, mustard seeds, curry leaves and shallots, cook on a medium flame for 2-3 minutes. Add the dal and cook for three more minutes. Add chopped banana stem and cook on a low flame for 15 minutes.
Stir in the coconut milk, add salt and turn off the flame. You may add fresh grated coconut instead of coconut milk and add urad dal in the tempering. Serve hot with kanji or as a side side dish to rice and curry.
- A medium-sized banana stem
- 1 sprig curry leaves
- 1/2 tsp mustard seeds
- 1/2 cup coconut milk
- 2-3 shallots sliced
- 1/4 cup Bengal gram soaked in water
- 2-3 green chilies
Cleaning and cutting the banana stem can be time consuming. Once the outer covering is removed, slice it and chop each slice into small pieces. Soak it in buttermilk to avoid discolouration .
In a thick bottomed vessel, heat oil, add chilies, mustard seeds, curry leaves and shallots, cook on a medium flame for 2-3 minutes. Add the dal and cook for three more minutes. Add chopped banana stem and cook on a low flame for 15 minutes.
Stir in the coconut milk, add salt and turn off the flame. You may add fresh grated coconut instead of coconut milk and add urad dal in the tempering. Serve hot with kanji or as a side side dish to rice and curry.
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