Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 persons
Banana stem / Plantain stem / Vazhai thandu - 1 no, large size
Yellow moong dal - 2 tablespoons (optional)
Small onion / Shallots / Chinna vengayam - 1/4 cup, chopped
Green chillies - 3 nos, slit
Coconut - 3 tablespoons, grated
Turmeric powder - a big pinch
Salt - to taste
Oil - 2 teaspoons
Mustard seeds and Urad dal - 1/2 teaspoon
Curry leaves - 2 strings
Water - 4 cups (see notes)
Butter milk - 1/4 cup (see notes)
1) Wash and soak moong dal for 15 minutes. In a deep vessel, mix both water and buttermilk.
2) Wash and remove outer skins of banana stem. You need to use only the core part for preparing the stir fry.
3) Transfer the chopped banana stem to a buttermilk water mixture. This helps to avoid discolouration.
4) Dip a steel or wooden skewer in to the vessel where you kept the chopped banana stem and swirl it for 30 seconds. After 30 seconds, take the skewer out and if you see any fibre then slowly remove these fibres. Repeat the swirling step until you don't see any fibre.
6) Add chopped onion and saute it till onion becomes soft and translucent.
7) Simmer the flame and drain the water from chopped banana stem and moong dal. Add it to the pan. Mix well. No need to add water. The moisture in the banana stem is enough. Close the pan using a lid and cook for 2-3 minutes.
10) Serve hot with steamed rice and any of your favourite gravy.
1) The water that is used for washing rice can also be used instead of buttermilk and water mixture to avoid discolouration of banana stems.
2) Try to use the stem within two days after purchasing it. Otherwise, the stem turns to dark color quickly when chopped.