Vazhaipoo-Stir-Fry

#VazhaipooStirFry - #BananaBlossomStirFry : We should include six tastes in our daily food. The six tastes are sweet, sour, salty, bitter, pungent [ spicy ], and #astringent [ thuvarppu in Tamil ]. We can definitely say that very few foods are #astringentintaste. One among them is banana flower [ vazhaipoo ].

In my previous Vazhaipoo Stir fry recipe, Carrot has been included with the banana flower to bring down banana flowers' astringent taste.
But here we have not taken any other vegetable along with banana flower. So the #poriyal would come out astringent in taste.

Let me present here a simple and tasty stir fry with banana flower.

Ingredients :
1 cup	Vazhaipoo chopped
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 the 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 enough salt and mix well.

Close and cook until vazhaippo becomes soft.

Then add coconut scraping and toss well.

Transfer into a serving bowl.

A very tasty side dish for lunch!

Goes well with Sambar ( Hot white rice mixed with sambar )

and also Rasam rice.

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