Cooking web notes

INGREDIENTS:

To temper:

Method:

1. There will be an outer ring, that's like seen in the picture.
2. Remove the outer ring ,so that there are no more rings seen in cross section.
3. Then slice thinly into disks,meanwhile removing the fibre with help of one of your fingers,for each disk..its going to be little frustrating,but to enjoy the goodness you have to do...Luckily what I bought was a young stem,so dint had much fibre,but usually it has a lot. Keep the cut slices immersed in  water mixed with the buttermilk,to prevent change in colour.You can alternate buttermilk with a squirt of lime/lemon juice.

4. Then chop the slices finely and mix it in a plate, with moong dal,salt and turmeric and mix well and keep aside for 10-15 mins.

5. In between mix one more time giving pressure to the mixture and keep the plate slanting,because the mixture will leave out lots of water from it.Its shown in the below picture.

6. Now after some time, squeeze out the excess water and keep it aside.

7. Heat the kadai and add the tempering items followed by curry leaves and the chopped banana stem..

8.Fry for two minutes and tightly press in the kadai and cook covered till soft.

9.You can notice that it has become transparent after it gets cooked.

10.Lastly add the grated coconut.

11.Mix well and put off the flame and transfer to the serving bowl! Enjoy as an accompaniment for rice!

Checkout similar one  in a cool blog here.