Baale Dindu(Banana Stem) Kocchusalli

Ingredients:
3 cups of finely chopped Banana Stem / Baale Dindu
1/2 cup grated Coconut
Small piece of Ginger
1 - 2 Green Chillies
1 tsp Mustard seeds (1/3 tsp Grinding + Remaining for Seasoning)
1/4 tsp Cumin seeds
Pinch of Asafoetida powder
1 cup Curd / Yogurt / Buttermilk
3 - 4 stands of Coriander leaves
Salt to taste
1 tsp Oil

Recipe:
Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fiber contents as shown in the picture below. Put this in a vessel containing buttermilk water for about 5 mins. 
Chop this thin round pieces of banana stem into small pieces as shown in the picture below. Chop coriander leaves into small pieces.

Put grated coconut, green chillies, ginger and 1/3 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.)

Pour this ground mixture to the vessel containing chopped banana stem. Add salt, buttermilk to the same vessel and mix.(If it is yogurt/curd grind it in a mixer for few seconds before adding it to Kocchusalli.)

Put oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to Kocchusalli. Mix well before serving. It goes well with rice.

Nelabasale(Waterleaf) Tambli

Ingredients:
1/2 bunch of Waterleaf / Nela Basale / Talinum Fruticosum
3/4 - 1 cup grated Coconut
2 - 3 Black Peppers / Kaalu Menasu
1/4 tsp Cumin seeds
1 Green Chilly
1.5 - 2 cups Buttermilk / Majjige
Salt to taste
1/2 tsp Mustard seeds
10-12 Fenugreek seeds
1-2 broken Red Chillies
4 - 5 Curry leaves
1.5 - 2 tsp Ghee

Recipe:

Wash the waterleaf leaves and keep them aside.

Chop the leaves into small pieces as shown in the picture below. Cut the green chilly into two halves.

Put 1-1.5 tsp ghee in a thick bottomed vessel and heat. Add cumin seeds, black peppers, green chilly and fry them for few seconds. Add chopped leaves and fry them for about 5-6 mins in medium flame.

Grind grated coconut, fried waterleaf leaves into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Transfer this ground coconut to a vessel. Add buttermilk, salt, water(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, fenugreek seeds, broken red chillies and 1/2 tsp ghee in a pan. Once it starts spluttering, add curry leaves and then add it to Tambli. Mix well before serving. It goes well with rice.