Banana Stem Curry

By : Unknown

On : 09:26

In : Cooking

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• 125 g (5/8 cup) mung dal 
• 1 litre (4 cups) water 
• 1 teaspoon turmeric powder 
• 4 cloves garlic 
• 750 g (1½ lbs) chopped banana stem, bottle gourd or bitter gourd 
• 1 tablespoon vegetable curry powder 
• 75 g (¼ cup) tamarind pulp mixed with 200 ml cup) water, mashed and strained to obtain juice 
• 1 teaspoon salt 

Spice Mix 

• 2 tablespoons ghee or butter 
• ½ teaspoon mustard seeds 
• ½ teaspoon urad dal 
• ½ teaspoon fennel seeds 
• ½ teaspoon cumin seeds 
• 1 onion, sliced 
• 2 sprigs curry leaves 

1 Dry-roast the mung dal over low heat in a wok or skillet until fragrant. Wash well and drain. Place      the mung dal, water, turmeric and garlic in a medium saucepan, bring to a boil and simmer until the    dal is soft, about 15 minutes. 

2 Add the banana stem or gourd pieces, vegetable curry powder and tamarind juice. Return to the boil    and simmer for 5 minutes, or until the vegetable is cooked. 

3 Prepare the Spice Mix by heating the ghee in a separate pan. Pry the mustard seeds, urad dal, fennel    and cumin seeds until fragrant. Add the onion slices and curry leaves and stir-fry until golden              brown. 

4 Transfer the Spice Mix to the boiling vegetables and let the curry simmer for another 2 minutes.          Season to taste with salt.

Banana stem is the centre of the young banana palm. To prepare, peel off the outer layers of the banana stem to reach the tender moist inner part, cut in half lengthwise before chopping finely.

The bottle gourd is a common vegetable in Indian cooking. It is yellowish green, having the shape of a bottle. It has a white pulp, with white seeds embedded in a spongy flesh.

Serves 4 

Preparation time: 15 mins 

Cooking time: 30 mins