Vazha poov (bud) – 1 no. medium
Vanpayar ( red beans)- ¼ cup
Grated coconut – ¼ cup
Red chilli whole – 2 nos. Greenchillie chopped – 3nos
Asafoteida – 1 generous pinch
Garlic - 2 nos
Turmeric powder – ¼ tsp
salt to taste
Mustard – ¼ tsp
Urud dhal – ½ tsp Curry Leaves
Remove 4 -5 outer layers of the banana bud and chop it really fine into a vessel with water, salt, oil and turmeric powder. This is a must step you have to follow or else the flower will turn its colour to black.
In a kadai, heat some oil, add asafoteida, throw in the mustard and let it splutter then you add urud dhal, red chillies and brown them. Now add in the finely chopped banana bud (without water) and cook covered, at low heat.
Coarsely crush the grated coconut with green chillies and garlic.
When the banana bud is cooked well, add the cooked vanpayar, crushed coconut mixture , curry leaves and mix well. Cover and cook for a few minutes. Switch off the flame.
Its ready to serve as a side dish with rice or chapathi. Tastes yummy J
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