Name: Banana flower curry recipe by Divya Konduri at BetterButter
Prep time: 120 min
Cook time: 55 min
Total time: 175 min
Yield: 4
Ingredients: 1 cup rice; 1/2 cup dal [of your choice]; 1 cup bottle gourd pieces; 1 cup onions; 1 cup coriander ;eaves; 5 chili slices,; 1/2 cup chana dal; 1 tsp salt; chili powder - 1 tsp; 1 pinch hing; banana flower - 1; Turmeric powder - 1/2 tsp; coloured papad [handful]; coconut - 1 tbsp; FOR THE BANANA FLOWER CURRY :; BOILED STRAINED WATER IN BANANA FLOWER PIECES - 1 CUP; 1 CUP ONION; 3 CHILI SLICES; 1/2 CUP TAMARIND JUICE; 1 TSP CHANA DAL; 1/2 TSP CUMIN SEEDS; 1/2 TSP MUSTARD SEEDS; 1 PINCH HING; 1 CUP COCONUT GRATED; 1/2 TSP SALT; CHILLI POWDER - 1 TSP; GINGER GARLIC PASTE - 1 TSP

Ingredients Serving: 4

1 cup rice
1/2 cup dal [of your choice]
1 cup bottle gourd pieces
1 cup onions
1 cup coriander ;eaves
5 chili slices,
1/2 cup chana dal
1 tsp salt
chili powder - 1 tsp
1 pinch hing
banana flower - 1
Turmeric powder - 1/2 tsp
coloured papad [handful]
coconut - 1 tbsp
FOR THE BANANA FLOWER CURRY :
BOILED STRAINED WATER IN BANANA FLOWER PIECES - 1 CUP
1 CUP ONION
3 CHILI SLICES
1/2 CUP TAMARIND JUICE
1 TSP CHANA DAL
1/2 TSP CUMIN SEEDS
1/2 TSP MUSTARD SEEDS
1 PINCH HING
1 CUP COCONUT GRATED
1/2 TSP SALT
CHILLI POWDER - 1 TSP
GINGER GARLIC PASTE - 1 TSP

Instructions

1 BOWL RICE 2 BOWLS WATER,1/2 CUP TUVAR DOL,1 CUP BOTTLE GUARD PEICES,1/2 CUP ONIONS,1/4 CUP CURRY LEAVES,4 CHILI SLICES
OPEN PETALS OF THE BANANA FLOWER .REMOVE MIDDLE TENTACLES,DO ALL AS SAME
MIDDLE TENTACLES SHOULD BE REMOVED IN EVERY PETAL, REMAINING FLOWER IS EATABLE
CUT THE BANANA FLOWER AFTER CLEANING
BOIL THE WATER ADD TURMERIC POWDER,ADD ROCK SALT,ADD WASHED FLOWER PEICES,KEEP BOILING UNTIL IT IS SOFT
TAKE COLOUR PAPADS KEEP BOIL OIL,PUT PAPAD
PUT ONE MORE PAPAD , FRY WELL AS TAKE THE OUT THE PLATE
FOR CURRY:: BOILED STRAINED WATER IN BANANA FLOWER PIeCES,1 CUP ONION,3 CHILI SLICES,1/2 CUP TAMARIND JUICE,1 TSP CHANA DOL,1/2 JERA MUSTARD,1 PINCH HING,1 CUP COCONUT GRATED,1/2 TSP SALT , CHILLI POWDER, GINGER GARLIC PASTE
ADD ONIONS, CHILIES,HING TURN GOLD COLOUR THEN ADD FLOWER PEICES
ADD SALT,CHILI POWDER,POUR TURMERIC JUICE
KEEP BOIL CURRY ADD 1/2 TSP SUGAR, COCONUT, CORIANDER,ONCE ITS TEXTURE FORMS READY TO SERVE
URAK DOL, TOMATO, BOTTLE GUARD,CHILI SLICES PUT INA PRESSURE COOKER .. CHECK THE PEICES SOFTENING
SMAH IT COOK IN A FLAME ADD CORIANDER, TURMERIC POWDER,CHILI POWDER
ADD ROCK SALT,MIX WELL
ADD TADAKA ON BOTTLE GUARD DOL ON TOP MIX WELL
TAKE LUNCH PLATE PUT COOKED RICE,TAKE DAL BOWL KEEP ON ONE SIDE,CURRY CUP ANOTHER SIDE GARNISH BANANA PETALS
FINALLY GARNISH WITH MIDDLE BANANA FLOWER BUD PUT COLOUR PAPAD ON IT.. READY TO SERVE COLOUR LUNCH PLATE

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