Ingredients
1 Banana flower (available in most supermarkets)
150 gm green gram
150 gm freshly grated coconut
2 green chilis
4 to 5 sprigs curry leaves
3 garlic cloves
½ tsp cumin
¼ tsp turmeric powder
4 to 5 shallots
2 tbsp coconut oil
¼ tsp mustard seeds
2 dry red chilis
1 tbsp rice/black gram (urad dal)
Salt – as per taste
Method
Wash and clean the green gram and soak for few hours, then cook in a little bit of water until it becomes slightly soft.
Take the banana flower, remove a few of the outer red petals until you see the pale white colour and then chop into fine pieces
(It is advisable to apply a bit of coconut oil in your hand and knife before you start the preparation to avoid staining from the banana sap that will be released.)
Pour one tablespoon of coconut oil into the chopped flower and rub it in well.
Take a small wooden stick and rotate it inside the bowl for about 30 seconds till the banana sap cleaves to it.
Grind the grated coconut, green chili, curry leaves, garlic cloves, cumin, turmeric powder and shallots coarsely in a blender. Then keep aside.
Take a deep, wide pan and warm a tablespoon of coconut oil. Then add one fourth teaspoon of mustard seeds, and allow it to splutter.
Add dry red chili and rice or urad dal, along with two to three sprigs of curry leaves and sauté it.
Add the chopped banana flower into the pan and cook it on a medium to low flame for about three minutes with the pan lid closed. Keep stirring occasionally.
Add the coarsely grounded coconut mix into the pan and mix it nicely and then cook for another two minutes with its lid closed.
Add the partly cooked green gram into the flower mix and stir again. Add salt as per your requirement. Cook the entire mix on a low flame for another three minutes with the pan lid closed.
Finally, leave the pan open, stir and allow the water content to evaporate.
Your delicious and highly nutritious banana flower stir fry is ready to eat!
