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Wednesday, 11 November 2015

Arati Davva Kura (Banana Stem Curry - Andhra / Telangana style)

          Banana Stem is an amazing vegetable which has a lot of nutrients present in it. It has a lot of health benefits, is good for weight loss and in lowering high blood pressure. The stem can be turned out into various delicious recipes. Each region has its own version. It is generally popular in the Eastern and Southern region. 

          So today I bring to you 'Arati Davva Kura' meaning 'Banana Stem Curry', cooked in the Andhra / Telangana style. It takes a little bit of effort in cleaning and chopping this veggie. The core part only is used and the fibres need to be discarded.

          This is a very simple dish and an easy one. It has all the South Indian tempering along with fresh grated coconut and coriander leaves to finish of. Enjoy this delicacy either with rice or chapatis.

  • 6"-7" long Banana Stem, sliced thinly
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 dry red chili, broken into half
  • 2 fresh red / green chilies, slit
  • 1 sprig curry leaves
  • 1 tbsp. chana dal (Bengal gram)
  • 1 tsp. urad dal (split black gram)
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. fresh grated coconut
  • 2 tbsp. coriander leaves, chopped

          Heat oil and temper with mustard seeds. Allow it to splutter. Add cumin seeds, dry red chili, fresh red / green chilies, curry leaves, asafoetida, chana dal and urad dal. Saute for a few seconds till the dal changes colour.

          Now add the onion, ginger and garlic. Saute till light brown. Add the banana stem, salt and turmeric powder.

          Saute on a low flame, covered. Stir at intervals. After 2 minutes, add the coconut and continue to fry for another 5-6 minutes or till the oil separates.

          When done, add the coriander leaves and mix well. Switch off the flame and serve as a side dish with either rice or chapatis .

                  Temper the oil with mustard seeds, cumin seeds, asafoetida, dry red chili, 
                   fresh red chili, curry leaves, chana dal and urad dal. Saute for a while.

                               Add the onions, ginger and garlic. Saute till light brown.

                               Add the fresh grated coconut and mix well.

                            Add the Banana stem, salt and turmeric powder. Cook till done.

                               When done, add the coriander leaves and mix well.

                                Serve as a side dish with either rice or chapatis.

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