My husband’s American friend was astonished when he ate this and couldn’t believe that we eat Plantain tree stem. This pachadi is can be eaten with rice or even with chapatti. Good source of fibre.
|Grated coconut||1 tbls|
|Mustard seeds||½ tsp|
|Urad Dal||½ tsp|
|Curry leaves||4 leaves|
|Hing Powder||½ tsp|
|Salt||To suit taste|
Method: Cutting the stem is a skill and if it is a tender one it is much easier. We have to cut in circles and after each cut, with our index finger we have to swirl the fibre and remove it .Cut the stem into small cubes . Add enough water and cook it in medium flame.
Meanwhile grind coconut, ginger and green chilly with little water in mixie.
After the stem gets cooked , cool it . Add the ground paste and curd.
Mix well. Add salt . Add mustard seeds, urad dal, Hing powder to oil in a kadai. When it splutters add curry leaves and pour this on the pachadi.
Add little curd to the water in which the cut Banana stem is put in order to prevent blackening .
If not using immediately add some curd to water and put the cut stem , it will prevent the stem from becoming dark . This can be stored in the fridge and used later .