INGREDIENTS

6-inch long banana stem
¾ cup yoghurt
1-cup freshly-grated coconut
4 green chillies
¼ tsp turmeric powder
1 tsp ghee
½ tsp mustard seeds
Fresh coriander leaves
Fresh curry leaves
Salt, to taste

METHOD

Peel the banana stem till you reach the tender core. Slice into circles,extracting the fibre by rolling it around your finger. Remove the fibre with each slice you cut. Chop the circles into smaller bits. Pressure-cook the vegetables with turmeric and salt. Leave aside to cool. Meanwhile, grind the coconut and green chillies with yoghurt into a soft paste in a blender. Mix the vegetables with this paste.  In a wok, heat the ghee and add the mustard seeds. Once the mustard seeds splutter, add it to the vegetables and cover it. Garnish with finely cut curry leaves and coriander.

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