Banana stem in mustard paste

Ingredients:

• Banana stem- 1 (7-9 inches)
• Tamarind- a small handful, soaked in water for half an hour
• Dry red chilies- 2-3 broken and soaked in hot water for half an hour
• Yellow Mustard seeds- 1 tbsp, soaked in hot water for half an hour
• (If using normal ones reduce the quantity to 1 tsp)
• Moong dal- 1/2 cup, soaked in water for half an hour
• Salt- 1 1/4 tsp
• Turmeric powder- 1/4 tsp
• Green chilies- 2-3 slit and cut
• Curry leaves- 5-8
• Water- as required

For Tempering:

• Oil- 2 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp

For detailed procedure of cutting and chopping the banana stem, please watch the above video. It can get tricky for a first timer.

Method:

1. Soak the required ingredients before starting the cutting. They will be ready by the time the banana stem is cooked. 
2. Remove the outer covering of the banana stem and cut it into round disks. Then chop into tiny pieces and add to water. Wash once and boil in water for 15-25 minutes. 
3. Add 1 tsp salt while boiling. 
4. Now heat a pan and add oil to it. 
5. Add urad dal, mustard seeds, cumin seeds and asafoetida. As the mustard splatters add, green chilies and curry leaves. 
6. Next add the moong dal and pour in 1/4 cup of water.
7. Cover with lid and let it cook in simmer for 3-5 minutes.
8. Then add the boiled banana stem and mix. Do not cover with lid. Let it cook for another 3-5 minutes.
9. Meanwhile squeeze the tamarind and keep the water ready. 
10. Pour in that water, add slat, turmeric powder and mix well. 
11. Now start to crush the soaked mustard seeds. If using a mixer, just add the soaked red chilies also to it and blend to a rough paste. 
12. If using mortar & pestle crush separately. The soaked red chilies can be roughly chopped and added as well. 
13. Immediately after crushing the mustard seeds add 1/4 tsp of oil to it and mix well. This is to prevent it form turning bitter. 
14. Now add this to the curry and cook for 2-3 minutes in simmer.
15. Turn off the heat and let it sit for 5 minutes.
16. Serve with rice or roti.