Ingredients:
5 - 6 inch sized Banana Stem / Baale Dindu
Salt to taste
Recipe:
Put the chopped banana stem in buttermilk for about 5 mins. Remove the banana stems from buttermilk and put it in a mixer. Add grated coconut, 1/4 tsp mustard seeds, salt, green chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add the remaining buttermilk to Chutney and mix well.
5 - 6 inch sized Banana Stem / Baale Dindu
1.5 cups grated Coconut
1 -2 Green Chillies
1/2 cup fresh Buttermilk
1 tsp Mustard seeds(1/4 for grinding, 3/4 tsp for seasoning)
1 - 2 broken Red Chilly pieces
5 - 6 Curry leaves
1 tsp Oil
Recipe:
Make thin round pieces of banana stem by removing its fibre content as shown in the picture below.
Put the chopped banana stem in buttermilk for about 5 mins. Remove the banana stems from buttermilk and put it in a mixer. Add grated coconut, 1/4 tsp mustard seeds, salt, green chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add the remaining buttermilk to Chutney and mix well.
Put 3/4 tsp mustard seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add curry leaves and keep it for few seconds and then add it to chutney. It goes well with Dosa, Rice, etc.
