Banana Stem 4 inch long
Yogurt 1 cup
Green Chiles 2
Salt to taste
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 3
Oil 1 tsp
Method of preparation:
Chop the hard cover off the banana stem.
Chop the inner core of banana stem into thin circles and then into small cubes.
Remove any hard fibre that sticks to knife while cutting the banana stem.
Remove stems, wash and lightly mash green chiles with salt.
Bring to boil few cups of water, add chopped banana stem and salt.
Boil the water until the banana cubes cook and turn soft.
In a mixing bowl, mix in cooked banana stem cubes, yogurt, green chile and salt.
Heat oil in a small pan, add all talimpu ingredients in order.
When dal changes color, remove from heat and add to above yogurt bowl.
Stir briefly and serve with steamed rice.
Notes: Soak the chopped banana stem in water to which a tbsp of yogurt has been added to avoid blackening.