BANANA STEM CURRY

Here is a healthy vegetable curry made with finely cut tender and juicy banana stem which is low in calories and high in fiber...
It is very good for kidney stones and digestive problems too...


INGREDIENTS

• FINELY CUT BANANA STEM- 2 CUPS
• GRATED COCONUT- 1 TABLESPOON
• DRY RED CHILLIES- 3
• MOONG DAL- 1 TABLESPPON(Soaked for 10 mins)
• GREEN CHILLY- 1
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DAL -1/2 TEASPOON
• SALT TO TASTE
• OIL-2 TEASPOONS

METHOD

• Chop the banana stem into tiny pieces.Soak them in water.Stir them well with a fork .The excessive fiber from the banana stem will be easily removed in this fashion.
• Heat the oil in a pan.
• Splutter the mustard seeds,fry the chillies and urad dhal.
• Now add the banana stem and stir well.
• Add the soaked Moong dal.
• Add a cup of water and salt to taste.
• Boil well till the water evaporates or till the stem and the moong dal is  well cooked .
• Garnish with grated coconut and curry leaves .
• Serve hot with rice and curry/sambar of your choice.

ASH GOURD TOMATO MASALA GRAVY

Here is a healthy,low calorie side dish with  which is easy to prepare easily available vegetables and it tastes great too...

INGREDIENTS

• ASH GOURD (cubed) -3 cups
• CHOPPED ONIONS-1
• GARLIC -FEW CLOVES
• TOMATOES-3
• GREEN CHILLIES-3
• DHANIA POWDER-1 TEASPOON
• JEERA POWDER -1 TEASPOON
• CHILLY POWDER-1/2 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• MUSTARD SEEDS -1/4 TEASPOON
• CURRY LEAVES -FEW
• COCONUT MILK-1/2 CUP
• SALT TO TASTE
• OIL-3  TEASPOONS

METHOD

• Chop the garlic,onions and chillies coarsely.
• Immerse the tomatoes in boiling water for a minute or two.
• Drain. Peel and chop into pieces.
• Heat a teaspoon of oil. Saute the chopped onions,garlic,tomatoes and chillies.
• Add the salt ,chilly powder and other powders. Cook till the raw smell is gone.
• Cool .Blend into a smooth paste in a mixie.
• Heat the remaining oil .
• Fry the mustard seeds,cumin seeds,curry leaves and ash gourd bits.
• Add enough salt for the vegetable. Add enough water and cook till done.
• Now add the ground paste.
• Add some water if needed.
• Boil  well for a few minutes .
• Add the coconut milk.Simmer for a minute.
• Remove from heat .
• Serve hot with breakfast items like idlies,dosas,pongal etc.
• This side dish can be had with plain rice or rotis too.
• You may substitute ash gourd with Lauki(Bottle gourd)or Chow Chow (Chayote sqaush) too.

OLAN

INGREDIENTS

• ASH GOURD
• (POOSANIKAAI)          -1/2 KG
• PUMPKIN
• (PARANGIKKAI)           -1/4 KGCOW PEAS
• (KAARAAMANI)           - 1/2 CUP
• GREEN CHILLIES          - 6
• DILUTED COCONUT
• MILK                               -2 CUPS
• THICK COCONUT
• MILK                               - 3 CUPS
• COCONUT OIL              - 3 TEASPOONS
• SALT TO TASTE
• CURRY LEAVES  FOR GARNISHING

METHOD

1.SLICE ASH GOURD AND PUMPKIN INTO THIN 1  - 1 1/2 INCH SQUARES.
2.PRESSURE COOK THE COW PEAS.
3. COOK THE ASH GOURD AND PUMPKIN SEPRATELY IN THIN COCONUT MILK
(2 ND EXTRACTION) TILL DONE.
4.MIX THE COOKED VEGETABLES ,COW PEAS,SLIT GREEN CHILLIES ,SALT TO TASTE AND SIMMER WELL. ADD THE REST OF THE THICK COCONUT MILK AND SIMMER FOR A MINUTE.
5.ADD THE CURRY LEAVES AND COCONUT MILK.
6. ADD THE COCONUT OIL.STIR WELL.REMOVE FROM HEAT.
7.SERVE HOT WITH RICE  AS A SIDE DISH.

# THIS IS A VERY POPULAR DISH IN KERALA- ESPECIALLY, IN  PALGHAT CUISINE.

# THOSE WHO WANT A SMALL VARIATION -CAN ADD JUST ASH GOURD OR EVEN SOME SLICES OF RAW  PINEAPPLE ALONG WITH ASH GOURD.