1 banana flower (medium)ap_l.jpg
1 red onion
1 medium tomato
2-3 green chilies
½- 1 tbsp tamarind paste/ pulp
½ tbsp jaggery (optional)
1/4th tsp turmeric
1 tsp minced ginger
Salt to taste
2 tbsp oil
2 dry red chilies (broken)
1 tsp urad dal
1 tsp channa dal
1 tsp cumin
½ tsp mustard seeds
A pinch of asafetida
Curry leaves (fistful)
As you remove each flap from the pod, it exposes a row of florets that look like a comb. Separate the cluster. Each flower instig_h.jpg the cluster will contain one hard and long stigma and a transparent covering. Discard the stigma and the transparent covering, leaving the other part of the flower. As you go down the pod, the stigma will no longer be hard and thick. You will also notice that the transparent covering is not more visible. When you reach this stage, you do not need to separate them anymore. Repeat the procedure until the layers of the pod can no longer be separated easily. You will see a pale creamy colored pod which looks like a conch. It has a slight bitter taste can be eaten raw or in salads. You can also add it to the dish, finely chopping then along with the florets. Now chop all the cleaned florets and immerse them in a big bowl of cold water. Clean them thoroughly at least 4 – 5 times. Using a drainer, drain the water, rest them for 10 mins. Now gently press and squeeze all the excess water from the chopped florets and keep aside
Take banana florets into a processor bowl and add turmeric powder. Run the processor and chop them finely. Add the chopped banana florets to a bowl of water and wash them. Change water and wash the florets thoroughly for 5 to 6 times. As banana florets are bitter (HERE VAGARU) in taste we need to wash them thoroughly to remove the bitterness. So change water and wash them 5 to 6 times. After washing remove all water from the chopped florets by pressing between palms.
Take a microwave safe bowl and add the washed florets. Add 1/8tsp turmeric powder and 1tsp salt along with 50ml water and place this bowl in a microwave oven and cover it partially. Now cook the florets on high power for 5 minutes. Remove the bowl from oven and cool it. Once cooled take the cooked florets into your hand and press to remove all water.
Take tamarind into a microwave safe bowl and add water to it. Place the bowl in oven and cook on high power for 30 seconds. Cool the cooked tamarind and grind it to get smooth pulp. For this recipe we will need 1 1/2tbsps of tamarind pulp.
Heat a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal gram followed by black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add curry leaves and green chili-ginger paste. Fry the seasoning well and add the turmeric powder, red chili powder and mix well. Add cooked banana florets, salt and tamarind pulp. Mix well and cook covered on low flame for one minute. Meanwhile prepare the mustard seasoning.
Take red chili and break it into small pieces. add broken red chilies and mustard seeds to a mortar & pestle and crush the ingredients. When the mustard is crushed well, add little water and grind to a smooth paste. The smell of mustard indicates the smoothness of the grinding. Take this prepared mustard into a plate.
Remove the lid of the pan and stir once. Add the mustard seasoning and mix well. Transfer the curry to a serving bowl and serve hot with plain rice.