How to make Coconut milk banana stem poriyal recipe
1.
Firstly make cuts on the layer of banana stem and discard the outer covering. Slice the banana stem and as you do, keep taking out the fibre coming out every time while slicing the stem. After slicing,chop each slice to about 1 cm pieces. Dip the chopped stem in salt water to prevent browning.
2.
Take a kadai (preferably hard anodised)and heat mustard oil. Once hot, add whole red chillies, mustard seeds and allow them to splutter. Once they splutter, add cumin seeds and let them sizzle. Add curry leaves and saute for 30 seconds.
3.
Add in the chopped banana stem and saute for 2-3 minutes. Add salt, turmeric, cumin powder, red chilli powder, and cook covered till the banana stem is soft and 80% cooked. Meanwhile, mix 25 grams of Maggi coconut milk powder in 1/4 cup of lukewarm water and set aside.
4.
After that, add the prepared coconut milk . Mix well and cook covered till the water evaporates completely and the banana stem is tender. Add slit green chillies, check for seasoning and adjust. Switch off heat and serve hot.
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