- Vazha Pindi (Banana Stem) : 150-200 gms
- Coconut, grated : 1/2 cup
- Turmeric powder : 1/2 tsp
- Jeera : 1/2 tsp
- Red chilly powder : 1 tsp
- Black Pepper powder : 1 tbsp
- Shallots : 5-6, chopped finely
- Curry leaves : two strand
- Mustard seeds : 2 tsp, for tempering
- Salt : to taste
- Water : as needed
Cleaning the Pindi: Cut the Pindi into small disk shapes, remove the fibres from each disk with your fingers, chop the disks into small cubes and immerse it in water. Add a spoon of buttermilk/lime juice to the water.
Preparation:
- Put the Pindi in a pan and pour enough water just to cover it.
- Simmer on low heat and cook covered.
- Grind the grated coconut, shallots, chilly powder, jeera and turmeric coarsely.
- Heat a little coconut oil in a pan, add the mustard seeds and curry leaves.
- Add the ground coconut paste and fry for a minute.
- Finally, add the Pindi pieces and stir well till the excess water steams off from the dish.
- Add salt.
- Serve hot with rice.
