Ingredients:
2 cups chopped Banana Stem / Baale Dindu
Recipe:
Put chopped banana stems, green chillies, tamarind, salt in a pressure cooker container. Add little amount of water and cook. (2-3 whistles).
Put grated coconut, cooked banana stem pieces, salt, in a mixer and grind them into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)
2 cups chopped Banana Stem / Baale Dindu
1 cup grated Coconut
Grape sized Tamarind
1 -2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1 - 2 broken Red Chilly pieces
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil
Recipe:
Make thin round pieces of banana stem by removing its fibre content and chop them into medium sized pieces as shown in the picture below. Cut the green chillies into two halves.
Put chopped banana stems, green chillies, tamarind, salt in a pressure cooker container. Add little amount of water and cook. (2-3 whistles).
Put grated coconut, cooked banana stem pieces, salt, in a mixer and grind them into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)
Put mustard seeds, cumin seeds, red chilly pieces, oil in a pan and heat. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to chutney. It goes well with Idli, Dosa, Rice, etc.
