VALAIPOO PORIYAL OR BANANA FLOWER CURRY

INGREDIENTS:
1. BANANA FLOWER - 150 GMS TO 200 GMS
2. ONION - 1 (FINELY CHOPPED)
3. RED CHILLIES - 4
4. MUSTARD SEEDS - 1/4 TSP
5. ASAFOETIDA - 1/8 TSP
6. ROASTED CHANNA DHAL - 1/3 CUP
7. GRATED COCONUT - 1 TSP
8. GARLIC - 2 CLOVES
9. TURMERIC POWDER - 1/4 TSP
10. SALT - ACC. TO YOUR TASTE
11. OIL - 3 TBSP

METHOD:
1. DRY ROAST GRATED COCONUT, GARLIC, ROASTED CHANNA DHAL, RED CHILLIES IN A KADAI AND LET IT COOL DOWN . MAKE A FINE POWDER USING A MIXER GRINDER .
2. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS AND ASAFOETIDA .
3. ADD THE CHOPPED ONIONS AND FRY FOR A MINUTE .
4. PEEL THE BANANA FLOWER AND CHOP THEM IN TO SMALL PIECES USING A SCISSOR .
5. ADD THE BANANA FLOWER PIECES TO THE KADAI . ADD SALT AND LET IT COOK ON LOW FLAME FOR 10 MINUTES . COVER IT WITH A LID WHILE COOKING .

6. ADD THE POWDERED INGREDIENTS TO THE KADAI AND STIR IT WELL FOR ANOTHER MINUTE . THE BANANA FLOWER CURRY IS READY TO SERVE .SERVE IT WITH WHITE RICE .  THIS CURRY WILL BE SLIGHTLY  BITTER IN TASTE . ITS NOT VERY DOMINANT SINCE MY 5 YEAR OLD KID IS  ABLE TO EAT .