Vazha koombu thoran/ Banana blossom flower stir fry with coconut
What You need
Banana blossom flower: 1no
Onion: 2 tablespoon ( finely chopped)
Green chilies: 2 nos
Mustard seeds: ½ teaspoon
Urad dal: ½ tablespoon
Curry leaves: 1 sprig
Turmeric: ¼ teaspoon
Salt: ½ teaspoon
Red chilies; 2 nos
Coconut: ½ cup
Cumin seeds: ½ teaspoon
Garlic clove: 1 no
Yogurt: 2 tablespoon
Coconut oil : 2 tablespoon
Water: 2 cup
How I made
Preparation of banana blossom flower: First apply some coconut oil to palm and rub, this step is needed to prevent sticky liquid oozing from banana blossom from sticking to hand. Remove the outer tougher covering (bracts) and discard, until you see a pale colored edible part which is called as Banana Blossom Heart. While peeling the outer covering you will see beneath every layer lays an orderly row of lithe, yellow-tipped fronds/florets. These are the little buds that eventually become bananas, don’t discard the florets. The mature florets will have non- edible parts like black stigma and transparent covering which needs removed before using them. No need to remove the stigma and transparent covering on the tender ones. Now chop this banana heart and florets into very fine pieces. Place these chopped pieces in a bowl containing butter milk (I used 2 tablespoon of yogurt in a bowl of water). This helps in preventing discoloration.
Heat rest of oil in a skillet and add mustard seeds and urad dal. When mustard starts to pop and splutter, add onion , green chilies and fry for about 3 minutes to this add drained chopped banana blossom flower and turmeric and salt close the lid and cook for about 10 minutes or until they are done.
In the mean time grind coconut, cumin seeds, red chili and garlic into coarse paste. Add this paste to cooked banana blossom flower and mix everything and cook for another 2 minutes and switch off the flame and enjoy with rice and gravy.