An easy yet delicious dish. This is one versatile gravy, my own creation, which readily welcomes an array of vegetables. If prepared with Valaipoo, it will taste just like Chicken gravy.
- Peel the vazhaipoo until you reach the tender flowers that are deep inside the blossom.
- Discard the ripen flowers - use them for a poriyal.
- Chop the very tender florets and the inner core.
- This inner core is most delicious and this is what that gives the non veg flavor.
- Fine grind abt 10 one inch coconut pieces or set aside abt 5tbsp of coconut paste
- In a hot pan add oil and season it with the usuals - curry leaves, cloves, cinnamon etc
- Add 1 large finely chopped red onion and saute until light brown
- Add 1 slit long green chilly
- Add 1tsp of red chilly powder, 2 tsp of coriander powder, 1/4tsp of cumin powder, 1/4tsp of paprika powder, salt per taste
- Stir well and fry for a min
- Add the florets and fry for couple of minutes
- Add the coconut paste with 1 cup of water
- Adjust salt per taste
- Toss a handful of cilantro leaves
- Pressure cook for 1 whistle on medium flame
- Serve hot with rice or Dosa/Idli
You can substitute the banana florets with chicken, cauliflower, vazhakai (plantain). Since you will be using only the tender florets, it is relatively easy to clean up - just remove the stamen. Remember, do not use the ripen florets - save them to prepare valaipoo poriyal , if you have the time and patience to clean them up. ;-)
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