Preparation Time : 40 minutes
Cooking Time : 20 minutes
Servings – 3 ppl
Cleaned Banana Flower – 1 1/2 cup (chopped)
Urad dal – 2 tbsp
Coconut – 1/4 cup shredded
salt – as required
Hing – a pinch
oil – 2 tbsp
Red chilly – 6 to 7 (depends on the family spice taste adjust)
Tamarind – a pinch
First clean the banana flower , by removing the two part from each flower! I have clearly captured the removing part of the flower , you can see in the below picture. just remove those part
Then finely chop the flower, if you are going to take time of chopping then a tbsp of curd in the butter milk will remain the color of the chopped flower after the cut.
Heat the kadai and pour the 1 tbsp of oil and once heat saute the red chilly and transfer it to the plate , in the same oil saute the urad dal saute till it turns in to semi brown and transfer it to the plate. Now add the remaining oil and saute the chopped Banana flower, till its half cooked, this take little time and keep stirring the chopped flower for easy cooking , once everything sauteed then cool down completely and grind it along with coconut ,tamarind , salt and hing. You can either grind it like paste , or else coarsely grind too. just Sprinkle some water do not pour
I preferably grind into coarse so that i can mix it with Rice, drizzle some ghee or gingely oil Divine taste.
- If you are going to use it for 3 to 4 days then saute the coconut too. It gives nice shelf live.(if you store it in the fridge)
- Adding coconut, will compensate that pungent/ astringent taste in the banana flower.
- If you like garlic you can add for the variations too.