Preparation time : 15 mins

Cooking time : 20 mins

Serves: 4 to 5

Vazhapindi / banana stem curry is a southindian cuisine. This is a semi gravy recepie made with buttermilk and moong dal.

INGREDIENTS:

For gravy:

• Banana stem / vazhapindi: 1 medium sized
• Moong dal : 1 small cup
• Salt: for taste
• Turmeric powder: 1/2 tsp
• Red chilli powder: 1 tsp
• Buttermilk: 1 cup

For grinding:

• Grated coconut: 1 cup
• Garlic: 3 cloves
• Ginger: 1/2 inch
• Green chillies: 2
• Cumin seeds: 1 tsp
• Water

For seasoning:

• Mustard seeds: 1/2 tsp
• Dry red chilli : 2
• Asoefitida: 1/4 tsp
• Fenugreek powder: 1/4 tsp
• Curry leaves: few
• Chilli flakes: 1 tsp
• Coconut oil

PREPARATION:

• Clean and remove fibres from banana stem. Chop it into fine cube like pieces.
• In a vessel, boil together banana stem, moong dal, turmeric powder, chilli powder and salt.
• Boil for 10 mins.
• Meanwhile grind together grated coconut, cumin seeds, green chilli, garlic and ginger along with water into a smooth paste.
• Add this mixture into the vessel and let it boil for another 10 mins.
• Add thin buttermilk to this and mix well and remove from burner.
• For seasoning, heat coconut oil, add mustard seeds , curry leaves, asoefitida, fenugreek powder, chilli flakes and dry red chilli.
• Pour this on top of the prepared cury.
• Serve with rice or chapati.