BANANA FLOWER STIR FRY

 

 

If you plan to cook any dish involving banana florets,then chop it the previous day and immerse it in water and buttermilk mixture to avoid discoloration. This method removes the bitterness from the florets too. Chopping the flower is bit cumbersome ,but I always listen to music/ watch television,to break the monotony and make the chopping process enjoyable. I mostly prepare paruppu usili-  a crumbled lentil and vegetable curry. But this time,I found this simple stir fry to be more delectable. 

 

 

 

INGREDIENTS :

 BANANA  FLOWER-  1 NO

TOOR   DHAL  STEAMED-   2 TBSP 

COCONUT  SHREDDED-  2 TBSP

SALT TO TASTE

CHILLI POWDER- 3/4 TSP

TURMERIC POWDER- 1/4 TSP

 

FOR SEASONING :

OIL-   4 TSP

MUSTARD-  3/4 TSP

CUMIN SEEDS- 3/4 TSP

URAD DHAL- 3/4 TSP

CURRY LEAVES- 1 SPRIG

ONIONS CHOPPED- 2 NOS

PROCEDURE :

1.Chop the banana flower and immerse it water and butter milk mixture for 5-6 hours. I always soak it overnight and refrigerate it.

2. Drain the water thoroughly and wash the chopped florets in running water for couple of times. Squeeze the water from it and keep it aside. Steam toor dal for one whistle. Take care not to make it mushy.

 

3. Now transfer the chopped florets to a container with fresh water. Add salt to it boil well. Check if the florets are boiled. Drain the water from the florets completely for the fluffy consistency. 

4. In a pan heat oil and when it hot splutter mustard,urad dal, cumin seeds. Now add in chopped onions,salt,curry leaves and sautee till the onions turn translucent.

 

5.  Add in turmeric powder,chilli powder and fry well till the raw smell evades. Now transfer the steamed toor dal over it and mix well.

 

6. Transfer the boiled florets and coconut shavings and simmer in mild heat for a minute and switch off.