Banana Stem Kootu. Vazhathandu Kootu.

Ingredients:

Plantain Stem 1 medium size(slender one)
Thoor dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Ginger-Garlic paste 1 spoon
Tomatoes 1-2 finely chopped
Salt
Turmeric powder 1/4 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.

Method:

Finely chop the plantain stem. First by slicing….while slicing remove the fibre carefully. Then pile these slices and finely chop. Leave them in cold water until cooking to avoid discoloration.

Cook the dal in a pressure cooker.

Trim the ends of radish and finely grate them.

In a large wok/handi, heat oil. Add chilies, let it crackle well.

Then add ginger-garlic paste, fry real good…till its raw odour leaves.

Add onions and salt. Fry till onions turn to golden color.

Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped veggie.

Fry for few minutes, maybe till the veggies coats oil. Add cooked dal(lentils).

Add salt and turmeric too.

When the vegetable is done soft and much of the moisture is absorbed, remove from heat.

Heat oil, in a seperate pan…add mustards, cumin, asafoetida and curry leaves to it.

Allow it to crackle well. Now run this seasoning over the ‘kootu’ prepared above.

Garnish with finely chopped cilantro leaves.

Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.