Banana stem in yogurt curry

Ingredients:

Banana stem 10′’ long

Yogurt 1 cup

Mustard seeds 1/4tsp

Curry leaves few

Coconut oil 1tsp

Salt to taste

For the paste:

Grated coconut 1 1/2 cups

Rice 2 tsbps

Green chillies 2 -3

Method:

Soak rice in hot water for about 15 minutes. Blend the coconut with rice and green chillies to a smooth paste. Peel off the outer skin of the stem. Slice into thin round slices, discard the fibre, then chop the slices to half inch pieces and soak them in diluted buttermilk( this is to retain its color). Wash the vegetable until the water is clear. Now heat 2 cups of water in a saucepan, add salt and steam the banana stem until soft, drain water and keep aside. Heat coconut oil in a saucepan, pop mustard seeds, add curry leaves , the cooked vegetable and stir in gently. Add the beaten yogurt, salt and the ground paste.Simmer and stir occasionally until the curry thickens a little. Serve hot with rice.