Banana Stem which is commonly called
vazhapindi in Kerala is a wonder vegetable with lots of health benefits. It is
rich in fibre, potassium and vitamins. It helps to prevent kidney stones and detoxify the body.So, the
next time you take out the fruit from the banana tree, please do not discard
the stem. Most common dish prepared with the banana stem is a thoran combined with the red or green lobia(payaru).
I have tried a different combination with the ivy gourd( kovakkai).
Basic info about the recipe
Cuisine -
South Indian
Serves -
2-3 people
Ingredients
1. Banana
stem chopped - 2 cups
2. Ivy
gourd -
250 gms
3. Turmeric
powder - ½ tsp
4. Red
chilli powder - ½
tsp
5. Oil -
2 tsp
6. Curry
leaves -
8-10 nos
7. Dry
red chilli -
2 nos
8. Onion - 1 large
10.
Salt - to taste
11.
Mustard seeds -
1 tsp
Method: The preparation of the banana stem
before cooking is a bit time consuming. First of all, remove the outer layers
of the stem till a clean white stem is obtained. Cut this into thin roundels
thereby wrapping a gum like substance to your index finger in a circular motion.
Transfer the cut roundels to water adding a spoon of lime juice or curd to prevent discoloration. Now, remove from
water and chop them when you are ready for cooking.
Chop the kovakkas ( Ivy gourd) and onion.
Heat oil in a pan and splutter mustard seeds.
Add curry leaves and dry
Red chillies
and stir fry.
Add chopped onion and fry till golden brown.
Add chopped banana stem and ivy gourd and
stir well.
Add turmeric powder, red chilli powder and
salt and cook well.
Pindi kovakka fry is ready to be served. This
goes well with rice
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