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Saturday, August 13, 2016

Baale Dindu(Banana Stem) Hesaru Kalu Gasi

3 cups chopped Banana Stems / Baale Dindu
1.5 cups soaked Green Gram seeds
1 Onion
Pinch of Turmeric powder
Pinch of Chilly powder
Grape sized Jaggery
1.25 cups grated Coconut
3 - 4 Red Chillies
1/2 tsp Coriander seeds
1/4 tsp Cumin seeds
Grape sized Tamarind
5 - 6 pods of Garlic (2 for Grinding + Remaining for Seasoning)
1 tsp Mustard seeds
5 - 6 Curry leaves
Salt to taste
2 tsp Oil

Soak green gram seeds in water for about 8-10 hrs. Wash the soaked green gram seeds for about 2-3 times and keep them aside. Chop the onion into medium sized thin pieces as shown in the picture below. Put little amount of buttermilk, water in a vessel and keep it aside. Make thin round pieces of banana stem by removing its fibre content and put this in a vessel containing buttermilk water for about 5 mins. Chop them into small pieces as shown in the picture below.

Put the soaked green gram seeds, chopped onion, banana stems in a pressure cooker. Add salt, jaggary, chilly powder, turmeric powder, sufficient amount of water and cook. (2 whistles)

Put grated coconut, red chillies, coriander seeds, cumin seeds, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add 1-2 garlic pods and grind them together for about 1-2 mins.

Add the ground masala and cooked ingredients in a vessel. Add required amount of water, salt and bring them to boil. Keep the curry in medium flame for about 3-4 mins.

Remove the outer cover of garlic flakes and mash them. Put this mashed garlic in a pan, add 1-2 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 curry leaves and keep this in low flame for about 10-20 seconds. Add the seasoning to Curry. Mix well before serving. It goes well with Rice/Rottis/Chapathis.

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