Finely chopped banana stem cooked in grated coconut and sour curd. A simple, yet tasty dish.
Finely chop the banana stem into small square cubes. Make sure you remove the net-like fibre while cleaning the stem.
Boil the chopped stem with a little water and turmeric and salt. Boil for just 8-10 minutes.
In a mixer, grind the grated coconut, jeera and green chillies to a fine paste and add it to the boiled stem mixture. Continue boiling the mixture until the raw taste of coconut goes away.
Beat the sour curd (do not add water) in a mixer so that it turns into buttermilk. Add the buttermilk to the boiling mixture and turn off the stove when it just starts boiling.
For garnish, heat coconut oil and let the mustard seeds splutter. Add the methi seeds and curry leaves and dried red chillies. Add the garnish and mix well.
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