Indian Banana Stem Salad
|Banana stem||1 , chopped fine 6 inches long (Fresh)|
|Ginger piece||1 Inch, chopped fine|
|Green chili||1 , deseeded and chopped fine|
|Finely chopped fresh coriander||1 Tablespoon|
|Fresh grated coconut||1 Tablespoon|
|Lime||1 , juiced|
|Rock salt||To Taste|
|Buttermilk/Lime juice||1 Tablespoon|
|For the seasoning|
|Oil||2 Teaspoon (Of Your Choice)|
|Mustard seeds||1 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Split black gram||1 Teaspoon|
This salad requires a little bit of technique.
Before you begin take a bowl of clean water to which you add either the lime juice or buttermilk.
Chop the stem into this bowl of water to preventing it from discolouring.
You may have to peel off the outer layers if they are dried and brittle.
Then cut the stem into 1/4 inch thick roundels and wind the loose fiber round your finger to dispose off later.
Put these roundels into the bowl of water immediately.
Remove 4-5 roundels at a, time and pile them on top of each other and chop fine.
Transfer the chopped stem to a glass serving bowl and mix in the: lime juice immediately.
Then prepare the seasoning.
Heat the oil in a small seasoning pan and add the mustard.
When it splutters add the rest of the seasoning ingredients, stir fry for a minute and take off heat.
Pour the seasoning over the chopped stem.
Add the chopped chillie, ginger, coconut and rock salt, and toss thoroughly to mix well.
Garnish with chopped coriander and serve at room temperature.