Ingredients:

1 cup vazhapindi/ Banana Stem, chopped
1 cup grated coconut
1/2 tsp turmeric powder
2 shallots, sliced
1/2 tsp cumin seeds
2-3 green chillies, slit
1 cup yoghurt, beaten
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
a pinch of chilli powder
2-3 dry red chillies
1 sprig curry leaves
salt to taste
2 tsp oil

Preparation:

1. Cut the banana stem into rounds and pull the fibre from the edges using fingers and remove them. Then chop into small pieces and keep it aside.
2. Grind grated coconut, turmeric powder , shallots, 1 green chilli and cumin seeds together to a thick paste adding little water.
3. Add yoghurt with the ground coconut paste and mix well.
4. In a pan, add chopped banana stem, 1-2 slit green chillies, salt and water and cook covered on medium flame till the pieces are cooked.
5. Reduce the flame and add ground coconut paste- yoghurt mixture and heat on low flame for few minutes. Don’t allow to boil.
6. Heat little coconut oil in a pan and splutter mustard seeds and fenugreek seeds.
7. Add dry red chillies , curry leaves and a pinch of chilli powder.
8. Pour this seasoning over the curry and keep it covered for 5 minutes. Mix well and serve with rice…

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