Vazhaipoo-Carrot-Stir-Fry

#VazhaipooCarrotStirFry : The food we consume can be categorized under six tastes. They are sweet, sour, bitter, pungent [ spicy ], astringent, salty. Our Tamil food contain these six tastes.
The astringent taste is known as #thuvarppu [ துவர்ப்பு ] in Tamil. Only a very few food has astringent taste. The best example is #Vazhaippoo. Vazhaipoo is called #Bananaflower or #bananablossom in English.

Many people do not like to consume vazhaipoo as it tastes astringent. Here in this recipe, carrot has been included to camouflage the taste of vazhaipoo. Now to the recipe:

Ingredients :
1 cup	Vazhaipoo chopped
1/4 cup	Carrot grated
3 Tsp	Coconut scraping
1/4 cup	Onion chopped
2 pinches	Turmeric powder
6 or 7	Curry leaves
1 or 2	Red chilly
1/2 Tsp	Mustard Seeds
1/2 Tsp	Black gram split
1/2 Tsp	Salt
1 Tsp	Oil

Method :

Remove the center unpalatable stem of each floret of vazhaipoo.

Chop nicely and keep them immersed in thin butter milk or water.

Heat a kadai on a stove with oil over medium flame.

Crackle mustard seeds and then add red chilly pieces & black gram split.

Roast until it turns golden color.

Then add turmeric powder, curry leaves and chopped onion.

Saute until onions become rosy.

Now drain water completely from the chopped vazhaippo and the add into the kadai.

Add grated carrot, enough salt and mix well.

Close and cook until vazhaippo is done.

Then add coconut scraping and toss well.

Transfer into a serving bowl.

A very tasty side dish for lunch! 

A very good side dish for sambar or rasam rice.

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