Arati Puvvu Aava Koora
(Banana Flower spiked with Mustard Seasoning)
Ingredients:
- Banana Flower - 200gms
- Turmeric Powder - 1tsp
- Turmeric Powder - 1/8tsp
- Salt - 1tsp
- Fenugreek Seeds - 10Seeds
- Bengal Gram - 1tsp
- Black Gram - 1tsp
- Mustard Seeds - 1/2tsp
- Cumin Seeds - 1/2tsp
- Green Chilies – 3
- Ginger - Small Piece (Make
Paste Of Ginger & Chilies)
- Curry Leaves – Few
- Turmeric Powder - 1/8tsp
- Red Chili Powder - 1/8tsp
- Salt to Taste
- Tamarind - 10gms
- Oil - 5tsps
For
Mustard Seasoning:
- Mustard Seeds – 3/4tsp
- Red Chili – 1 Small
Basic
Preparations:
Peel
the leaf like things on the banana flower and find stems attached to the
leaves. Take the stems and discard the leaves. Take each stem and
observe
carefully. There will be a flat and thin disc like cover which is called
PILLELLU IN TELUGU. Remove the PILLELLU by plucking. Similarly find a
thin
stalk in the center of the stem which has a ball like sticky thing on
the top.
These are called DONGALLU (thieves) IN TELUGU. Remove the DONGALLU by
plucking.
For each stem we will find one DONGADU and one PILLEDU. Remove these two
things
from each stem. It is un- interesting to do this job by one person. So
this job
is done collectively by all family members. In olden days this job was
entrusted to children. To make them do this job elders used tell them
“Come let
us play DONGA POLICE AATA----Thief & Police Game”. If all the family
members are involved in this job, it will be easily done.
Remove
the leaves and take out the stems. And in each stem again remove the
DONGADU
and PILLEDU by plucking. As you go on plucking the leaves the size of
the
banana flower will become smaller and smaller. At this stage it will be
difficult to remove the leaves. So chop that portion finely and add to
the
florets. At the end of this process you will find your fingers to be
sticky and
dark brown in color. Smear oil on both of your palms and add some salt.
Now rub
your palms applying force on the areas where it is dark in color. As
salt is
abrasive it will clean the dark spots of the banana flower. Then clean
your
palms with soap.
Preparations:
Take
banana florets into a processor bowl and add turmeric powder. Run the
processor
and chop them finely. Add the chopped banana florets to a bowl of water
and
wash them. Change water and wash the florets thoroughly for 5 to 6
times. As
banana florets are bitter (HERE VAGARU) in taste we need to wash them
thoroughly to remove the bitterness. So change water and wash them 5 to 6
times. After washing remove all water from the chopped florets by
pressing
between palms.
Take
a microwave safe bowl and add the washed florets. Add 1/8tsp turmeric
powder
and 1tsp salt along with 50ml water and place this bowl in a microwave
oven and
cover it partially. Now cook the florets on high power for 5 minutes.
Remove
the bowl from oven and cool it. Once cooled take the cooked florets into
your
hand and press to remove all water.
Take
tamarind into a microwave safe bowl and add water to it. Place the bowl
in oven
and cook on high power for 30 seconds. Cool the cooked tamarind and
grind it to
get smooth pulp. For this recipe we will need 1 1/2tbsps of tamarind
pulp.
Method:
Heat
a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal
gram
followed by black gram. Fry till the seeds start changing color. Then
add
mustard seeds and cumin seeds. Fry till the seeds splutter. Then add
curry
leaves and green chili-ginger paste. Fry the seasoning well and add the
turmeric powder, red chili powder and mix well. Add cooked banana
florets, salt
and tamarind pulp. Mix well and cook covered on low flame for one
minute.
Meanwhile prepare the mustard seasoning.
Take
red chili and break it into small pieces. add broken red chilies and
mustard
seeds to a mortar & pestle and crush the ingredients. When the
mustard is
crushed well, add little water and grind to a smooth paste. The smell of
mustard indicates the smoothness of the grinding. Take this prepared
mustard
into a plate.
Remove
the lid of the pan and stir once. Add the mustard seasoning and mix
well.
Transfer the curry to a serving bowl and serve hot with plain rice.
Points to
Remember:
This
curry will taste slightly bitter (VAGARU IN TELUGU). Some people like
this
VAGARU and they enjoy this curry.
Involve
your family members in cleaning the banana flower.
Take
care about the sticky thing coming out of the banana flower. If the
sticky
thing comes in contact with your clothes it will permanently remain
forever. So
avoid contact with the clothes you are wearing. Spread an old cloth and
start
removing the stalks.
Banana
flower has lot of nutrients and is good for health. For pregnant ladies
it
helps in lactation formation. For ladies suffering from menstrual
disorders
this flower is beneficial.
I
personally do not know what nutrients we get after so much of washing.
But it
is absolutely necessary to wash it 5 to 6 times to remove the
bitterness.
The
taste of tamarind and mustard seasoning gives a great taste to this
dish.
Enjoy !!!!!!!!!!!!!!
Basic
Preparations:
Peel
the leaf like things on the banana flower and find stems attached to the
leaves. Take the stems and discard the leaves. Take each stem and
observe
carefully. There will be a flat and thin disc like cover which is called
PILLELLU IN TELUGU. Remove the PILLELLU by plucking. Similarly find a
thin
stalk in the center of the stem which has a ball like sticky thing on
the top.
These are called DONGALLU (thieves) IN TELUGU. Remove the DONGALLU by
plucking.
For each stem we will find one DONGADU and one PILLEDU. Remove these two
things
from each stem. It is un- interesting to do this job by one person. So
this job
is done collectively by all family members. In olden days this job was
entrusted to children. To make them do this job elders used tell them
“Come let
us play DONGA POLICE AATA----Thief & Police Game”. If all the family
members are involved in this job, it will be easily done.
Remove
the leaves and take out the stems. And in each stem again remove the
DONGADU
and PILLEDU by plucking. As you go on plucking the leaves the size of
the
banana flower will become smaller and smaller. At this stage it will be
difficult to remove the leaves. So chop that portion finely and add to
the
florets. At the end of this process you will find your fingers to be
sticky and
dark brown in color. Smear oil on both of your palms and add some salt.
Now rub
your palms applying force on the areas where it is dark in color. As
salt is
abrasive it will clean the dark spots of the banana flower. Then clean
your
palms with soap.
Preparations:
Take
banana florets into a processor bowl and add turmeric powder. Run the
processor
and chop them finely. Add the chopped banana florets to a bowl of water
and
wash them. Change water and wash the florets thoroughly for 5 to 6
times. As
banana florets are bitter (HERE VAGARU) in taste we need to wash them
thoroughly to remove the bitterness. So change water and wash them 5 to 6
times. After washing remove all water from the chopped florets by
pressing
between palms.
Take
a microwave safe bowl and add the washed florets. Add 1/8tsp turmeric
powder
and 1tsp salt along with 50ml water and place this bowl in a microwave
oven and
cover it partially. Now cook the florets on high power for 5 minutes.
Remove
the bowl from oven and cool it. Once cooled take the cooked florets into
your
hand and press to remove all water.
Take
tamarind into a microwave safe bowl and add water to it. Place the bowl
in oven
and cook on high power for 30 seconds. Cool the cooked tamarind and
grind it to
get smooth pulp. For this recipe we will need 1 1/2tbsps of tamarind
pulp.
Method:
Heat
a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal
gram
followed by black gram. Fry till the seeds start changing color. Then
add
mustard seeds and cumin seeds. Fry till the seeds splutter. Then add
curry
leaves and green chili-ginger paste. Fry the seasoning well and add the
turmeric powder, red chili powder and mix well. Add cooked banana
florets, salt
and tamarind pulp. Mix well and cook covered on low flame for one
minute.
Meanwhile prepare the mustard seasoning.
Take
red chili and break it into small pieces. add broken red chilies and
mustard
seeds to a mortar & pestle and crush the ingredients. When the
mustard is
crushed well, add little water and grind to a smooth paste. The smell of
mustard indicates the smoothness of the grinding. Take this prepared
mustard
into a plate.
Remove
the lid of the pan and stir once. Add the mustard seasoning and mix
well.
Transfer the curry to a serving bowl and serve hot with plain rice.
Points to
Remember:
This
curry will taste slightly bitter (VAGARU IN TELUGU). Some people like
this
VAGARU and they enjoy this curry.
Involve
your family members in cleaning the banana flower.
Take
care about the sticky thing coming out of the banana flower. If the
sticky
thing comes in contact with your clothes it will permanently remain
forever. So
avoid contact with the clothes you are wearing. Spread an old cloth and
start
removing the stalks.
Banana
flower has lot of nutrients and is good for health. For pregnant ladies
it
helps in lactation formation. For ladies suffering from menstrual
disorders
this flower is beneficial.
I
personally do not know what nutrients we get after so much of washing.
But it
is absolutely necessary to wash it 5 to 6 times to remove the
bitterness.
The
taste of tamarind and mustard seasoning gives a great taste to this
dish.
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