Vazhaipoo Veg Meen Kuzhambu

Method

1. 1

   Clean the banana flower by removing only the thicker centre stem with the round top (stamen/ stigma part of the flower)

   Banana Flower

2. 2

   Make a batter with the maida, turmeric powder, red chilli powder, salt and water.

   Red Chilli PowderTurmeric PowderMaidaWaterSalt

3. 3

   Coat the banana flowers with the batter and deep fry in hot oil until crispy, 1-2 mins on a high flame. Strain and set aside on tissue paper.

4. 4

   For the masala paste: Blend together all the ingredients into a smooth paste

   Coconut (Grated)SaltWaterGreen ChilliCurry leavesTurmeric PowderSmall Onion (Shallots)Red Chilli PowderCoriander Powder

5. 5

   To make the gravy: Heat oil in a pot/ pan, add the chopped ginger, garlic and sliced shallots. Add the curry leaves and saute until the onions start turning light brown. Add some red chilli powder to bring out a good colour in the gravy. Add the coconut paste and cook for 2 mins until it becomes thick. Add water and boil for 5 mins, covered.

   Small Onion (Shallots)SaltCurry leavesGarlicRed Chilli PowderGingerSunflower OilWater

6. 6

   Soak tamarind in ½ cup of warm water. Add soaked tamarind, by straining, into the gravy. Add jaggery. Cover and simmer for 8 mins until the oil floats on top.

   Tamarind

7. 7

   For the tempering: In a small pan/ tempering pan, heat oil and splutter mustard seeds. Add fenugreek seeds and chopped shallots. Add the curry leaves. Once the onions turn brown, add red chilli powder and pour the tempering into the gravy. Add the fried banana flowers and mix gently. Serve hot.

   Sunflower OilMustard SeedsCurry leavesRed Chilli PowderFenugreek SeedsSmall Onion (Shallots)