This South Indian curry made with banana florets is as nutritious as it is delicious! Try it with steamed rice and ghee, fill it in your taco or top it on your flatbread.
Course Main Course, Snack
Cuisine Indian
Keyword Banana Flower, Chili Pepper, Curry, Curry Leaf, Onion, Tamarind
Special Diet Gluten Free, Grain Free, Nut Free, Vegan, Vegetarian
1TablespoonTamarind(de-seed and mash before cooking)
1/2TeaspoonSea Salt(or to taste)
1TablespoonCoconut Oil
Tempering
10LeavesCurry Leaves(for seasoning)
1PepperGreen Chili Pepper(for seasoning) cut to 3 pieces of 1 inch each
1TablespoonUrad Dal(for seasoning)
1/2CupChana Dal( use 1 tablespoon for seasoning)
1TeaspoonMustard Seeds(for seasoning)
1TeaspoonCumin Seeds(for seasoning)
Instructions
Separate banana florets from the petals; from outer cover of the florets, remove pistil (on the right side of the image) and discard.
Now cut the florets to fine pieces.
Blend and transfer to a large tea filter, wash drain, transfer to a bowl.
In another bowl, soak chana dal for about 30 minutes.
Pressure cook the blended, washed florets along with chana dal for about 10 minutes and set aside.
Set aside tempering (mustard and cumin seeds, urad dal, chana dal, curry leaves, green chili pepper) and other ingredients, in separate bowls for easy access.
Heat oil in a pan. Sauté tempering ingredients for a couple of minutes, add onions and sauté till onions are golden brown.
Add tamarind, jaggery and pressure-cooked banana florets, chana dal, mix well and cook for 5 to 7 minutes.
Transfer to serving container. Serve hot with steamed rice and ghee.
Notes
Enjoy hot with steamed rice and ghee.*Use organic ingredients wherever possible