Banana-Flower Curry

Ingredients

• 1/4 cup green moong dal (whole mung beans with husk), soaked for a couple hours
• 2 cups banana flowers, finely chopped, and soaked in watery buttermilk overnight
• 1 cup onions, finely chopped
• 1/2 cup coconut, freshly grated
• 1 lime or lemon
  

For Seasoning

• 4-6 green chillies, slit lengthwise
• 2-3 red chillies, broken into a few pieces
• 5-6 curry leaves
• 1 tsp cumin seeds (jeera)
  
• 1/4 tsp mustard seeds (rai)
  
• Turmeric powder, a pinch
• Asafoetida powder (hing), a pinch
  
• 3 tsp vegetable oil
  
  

Preparation

1. Place the moong dal in a container with some salt and a little water and cook in a pressure cooker for 2-3 whistles and remove. Drain water if any.
   
   
2. Strain out the banana flowers from the buttermilk.
   
   
3. Heat oil in a medium skillet. Add the asafoetida powder, cumin, and mustard and saute until they start to pop. Then add the green and red chillies and fry for a minute. Add the curry leaves and turmeric powder and fry for a few seconds.
   
   
4. Add the onions along with some salt, and saute on medium heat until translucent.
   
   
5. Add the banana flowers, cooked moong dal, salt, and a sprinkle of water. Cover and cook on medium heat, stirring occasionally, until the flowers are tender.
   
   
6. Add the grated coconut and cook for a couple more minutes. Remove from heat.
   
   
7. Serve the banana-flower curry with lemon or lime wedges and plain rice.
   This curry tastes great with a dash of lime juice.
   

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