Tender Banana Stem Poriyal Recipe
Ingredients
| 1 slim piece of banana stem 12"long | ||
| Buttermilk | 1/2 Liter | |
| Coconut | 1/2 , grated | |
| Green chillies | 6 , deseeded | |
| Cumin seeds | 1 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| Onion | 1 Medium, finely chopped | |
| Garam masala | 1 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Groundnuts | 2 Tablespoon | |
| Asafoetida | 1/2 Teaspoon | |
| Mustard seeds | 1/2 Teaspoon | |
| Jaggery | 1 Tablespoon, crushed | |
| Curry leaves | 2 | |
| Salt | To Taste | |
| Peanut Oil | ||
Directions
• Cut the banana stem into fine julienne strips and wash them and soak them in the buttermilk for 1 hour.
• Place 1/2 a cup of oil in a vessel and place on a medium heat. Add the curry leaves and mustard seeds and allow the seeds to crackle. Then, add the asafoetida and the ground masala and fry it over a low heat for 3 minutes.
• Squeeze the banana stem pieces between both your hands and add them to the masala. Stir for 3 minutes and add 1 1/2 cup of water and allow to simrner for 10 minutes. Add salt and mix well and add the crushed jaggery.
• If it is necessary, add a little more water. The stem pieces should become tender.
• Serve with rice, curds and pickle.
• Place 1/2 a cup of oil in a vessel and place on a medium heat. Add the curry leaves and mustard seeds and allow the seeds to crackle. Then, add the asafoetida and the ground masala and fry it over a low heat for 3 minutes.
• Squeeze the banana stem pieces between both your hands and add them to the masala. Stir for 3 minutes and add 1 1/2 cup of water and allow to simrner for 10 minutes. Add salt and mix well and add the crushed jaggery.
• If it is necessary, add a little more water. The stem pieces should become tender.
• Serve with rice, curds and pickle.
Chef
