4 - 5 florets of Banana Flower / Poombe / Kundige / Bale Hu
1/2 cup grated Coconut
Large grape sized Tamarind
Large grape sized Jaggary
Salt to taste
1-2 Green Chillies
2 Red Chillies
1/2 tsp Coriander seeds
Big pinch of Asafetida powder
3 - 4 Garlic pods
1 tsp Mustard seeds
5 - 6 Curry leaves
2 tsp Oil
Take 3-4 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into medium sized pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins. Remove the chopped banana flower from the water, cut the green chillies into two halves as shown in the picture below.
Put chopped banan flower, green chillies, salt, tamarind and jaggary in a pressure cooker container. Add little amount of water and pressure cook. (2-3 whistles)
Put red chillies, coriander seeds, 1 tsp oil in a pan and heat. Fry these ingredients in medium flame until they give nice aroma. Add big pinch of asafetida powder, 2-3 curry leaves and fry them for about 30 seconds.
Put grated coconut, cooked banana flower, fried red chillies in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Transfer this ground mixture to a vessel, add enough salt and water(If required).
Remove the outer cover of garlic pods and mash them. Put this mashed garlic in a pan, add 1 tsp oil and heat. Fry this in medium flame until they turn light golden in color. Add mustard seeds and fry. As soon as it starts spluttering, add pinch of asafetida powder, 2-3 curry leaves and then add it to Chutney. It goes well with Dosas/Rottis/Rice.