Thursday, July 7, 2016

Posted by Mala at 1:30:00 AM No comments
There is a saying which goes like my next janma (birth), I should be born as a banana tree.....Each part of the tree is used in some way or the other, nothing goes waste. Its leaves, flower , stem and fruit......each vies with the other in usage and its health benefits. Likewise, we must also try to lead our lives in useful way.
Banana stem can be eaten raw also. Its juice is very good to treat  kidney and  gall bladder stones, they dare not even come near you!  Banana stem is a very rich source of fiber and it aids in weight loss. It also helps ease constipation, rich in potassium, Vitamin B 6, which increases haemoglobin level, also prevents high blood pressure.
Banana stem is an excellent vegetable to consume during summer, it is loaded with water content.
Split mung dhal, an excellent source of protein is also combined with banana stem in this curry.

Banana stem - 1 (chopped pieces came to 1 1/2 cups), soaked in water mixed with thin buttermilk. Otherwise, the pieces will  tarnish in color
Split mung dhal - 1/4 cup
Grated coconut - 3 tsps
Sugar - 1 tsp
Salt to taste

To Season
Gingely oil - 2 tsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Split urad dhal - 1 tsp
Green chillies - 2
Red chillies - 1
Curry leaves

Recipe Cuisine: South Indian; Category: Lunch
Prep time: 10 mts; Cooking time: 10-15 mts

Serves 2

Banana stem cleanly cut, excess fiber removed, chopped and dropped into water plus buttermilk, and split mung dhal soaked in hot water for 1/2 hour

Both drained

Seasonings done, and along with curry leaves, chopped banana stem and split mung added.

Flames on the lowest, sprinkle some water, and cover with a lid. Banana stem also secretes some water, and if it is a tender one, it will get cooked very fast.

Add salt also

When the banana stem is cooked, split mung also will be perfectly cooked to a grainy texture, and at this stage, add the coconut and sugar.

Mix well.

A very healthy curry awaiting to be served with hot brown or white rice, and some sambar or rasam.

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