Kandi (Banana Plant Stem) Chutney

Kandi (Banana Plant Stem) Chutney

 

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

½ Mustard seeds

¼ scraped coconut

A small ball tamarind

6 red chillies

A pinch Asafoetida or Hing

1 tsp salt

Seasoning:

½ tsp mustard seeds

½ tsp Fenugreek seeds or methi seeds

½ tsp urid or black gram dhal

3 small red chillies

1 sprig (10) curry leaves

A pinch Asafoetida or Hing

3 tbls oil

Method

Boil the Kandi bits in little water and one tsp salt. When boiled, cool and grind along with green chilli, mustard seeds, tamarind, red chillies, coconut, asafoetida and water.

Heat a pan and add oil. Add mustard seeds, red chillies, fenugreek seeds, urid dhal, asafoetida. When urid dhal turns brown, add curry leaves and cook for 30 seconds. Add the ground mixture. Mix and check for salt (add if required). Cook on slow flame for 2 minutes. Remove from stove.

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