Banana Stem Salad
|Banana plant core||6 Inch (inner most)|
|Onion||1 , cut into thin rings|
|Buttermilk||1 Cup (16 tbs)|
|Thick curd||1 1⁄2 Cup (24 tbs) (creamy)|
|Coriander seeds||1⁄2 Teaspoon, broiled|
|Cumin seeds||1⁄2 Teaspoon, broiled|
|Apple||1 , chopped with the skin on|
|Cucumber||1 , skinned, chopped and cubed|
|Black pepper powder||1 Teaspoon|
|Lettuce leaves||1 , washed and dried|
|Beetroot||1 , boiled and cubed|
|Tomatoes||2 Large, skinned and chopped|
|Olive oil||2 Teaspoon|
• Clean the stem carefully by removing the fibres between 2 layers of stem. Then cut the stem pieces thin and round and soak in buttermilk water for a long time, at least 2 hours, after which, you drain the pieces and place them in a glass bowl, and salt them lightly.
• Apply salt to the onion rings and set aside. Do the same for the cucumbers and the tomatoes.
• Arrange the lettuce leaves along the sides of the bowl. Mix the apple pieces, beetroot, cucumber and tomato pieces in another bowl. Taste for salt. Then add in the onion rings and the broiled cumin and coriander seeds. Mix well. Add the banana stem pieces also. Then pile the whole raw vegetable mixture in the centre of the decorated bowl.
• Whisk the curds well and add some salt and pepper and then pour it over the mixed vegetable. Chill for 2 hours before eating.