Vazha Pindi Thoran - Banana Stem Stir Fry

Banana plant is one plant, whose all parts are used either to eat or to serve food / wrap food. On the whole this plants fruit, flower and stem has natural benefits and curative properties. The plant is chopped off once it bears fruit. Mostly the stem is discarded. But then this stem is rich in fibre.Banana stem when peeled, the inner creamy core is edible and can be used to make delicious dishes.
Banana stem - cut and chopped to small pieces, in picture.
Cut the stem in round, slowly move the knife away, you will see fibre. Clean the fiber off the stem on each round cut and then chop to small pieces. Put the chopped stem into water to stop discoloration.


Ingredients

4 cups - Vazha pindi, chopped
1/4 cup - Toor dal ( soak for one hour )
1/2 tsp - Turmeric powder
Salt to taste

Coarsely Crush

1/2 cup - Freshly grated Coconut
2 to 3 - Green chili

Seasoning

1 tsp - Mustard seeds
1 tsp - Urad dal
3 to 4 sprigs - Curry leaves
Coconut oil

Method
1 ) Chop the banana stem to small pieces. To a pan add chopped banana stem, toor dal, turmeric powder, salt to taste and about 1.5 cup water. Cover and cook on low heat till the dal and banana stem is cooked and tender. Alternatively, you can pressure cook banana stem and dal in little water for 1 to 2 whistles. If pressure cooking, you do not have to soak toor dal.

2 ) Heat coconut oil in a kadai. Add mustard seeds and urad dal. Pop the mustard seeds and lightly brown the urad dal. Then add curry leaves and the cooked banana stem and dal. To this add the coarsely ground coconut and green chili. Stir and mix all the ingredients. Now stir and dry off any excess water. Add little coconut oil towards the end, stir and fry for a minute. Take off the stove and serve.

Serve with rice as a side dish.