curry - Vazhapoo curry

Vazhapoo curry



Ingredients:

Vazhapoo (Banana blossoms) - 2 cups
small Onions - 1 cup
green chillies - 2
Shredded coconut (Optional) - 2 TSP

For tempering :

Mustard seeds - 1 TSP
Urad Dhall - 1 TSP
Hing - 1TSP
Curry leaves - 6
Red chilli - 2
Garlic pods crushed -2

For grinding

Toor dhall - 2 TSP
bengal gram - 2 TSP
Red Chilli - 1 TSP
Garlic Pod - 1

* Soak thedhall in water for 20 mins and grind them dry along with the other gringing ingredients.

Procedure:

• Clean the blossoms by removing the lil stem and soak them in buttermilk to avoid them turning black
• Cut them into small pieces.
• Pressure cook these cut flowers along with the ground dhall mix till they turn tender.
• Heat some oil in a skillet and add the tempering agents and hing and when they crack add onions and saute well. Add green chillies and crushed garlic and saute till they ar cooked.
• Now add the half boiled flowers with the dhall and salt and saute them till they are fully cooked and the curry becomes almost dry.
• Close heating and add the coconut. Serve with boiled rice