Step-by-Step Instructions

1. 1.Prepare the Coconut Paste

   Add 1 cup grated coconut, 1 tsp cumin seeds, 1 green chili, 1 red chili, and 4 garlic cloves to a blender. Grind into a coarse paste without adding water.

2. 2.Prepare the Banana Stem

   Take 1 piece of banana stem. Slice it into rounds, then carefully remove the fibrous threads from each slice. Chop the cleaned banana stem slices into small, bite-sized pieces.

3. 3.Temper the Spices

   Place a clay pot on the stove and add 2 tbsp cooking oil. Once hot, add 1 tsp gram dal, 1 tsp urad dal, 2 red chilies, 1 tsp mustard seeds, and 1/4 tsp asafoetida. Sauté until the dal turns golden brown and mustard seeds splutter.

4. 4.Sauté Onion and Banana Stem

   Add 1 chopped onion and 1/2 tbsp salt to the pot. Sauté until the onion becomes translucent. Then, add the chopped banana stem pieces to the pot and mix well.

5. 5.Cook the Banana Stem

   Pour 1/2 cup water into the pot, cover with a lid, and cook until the banana stem is tender, stirring occasionally.

6. 6.Add Coconut Paste and Finish

   Once the banana stem is cooked, add the prepared coconut paste to the pot and mix thoroughly. Finally, add 2 tbsp chopped coriander leaves, stir, and cook for another 1-2 minutes. Serve hot.