Vazhakoombu Thoran /Banana Flower-Black Beans Stir Fry

Banana /Vazhakoombu stir-fry is a very healthy veggie stir-fry used mainly in the southern states of India.This veggie is very rich in dietary fibres.The actual combination what my mum makes it is with red chori beans or vanpayar or whole moong dal, but I have used black beans in it, you can modify it to red chori or whole moong too.Both combo tastes great and makes a great mildly spicy side dish for rice.Hope you will all enjoy making this at home !!

Preparation time ~ 15 minutes

Cooking time ~ 10 minutes

Author ~ Julie
Serves ~ 4 adults
Ingredients
to cut 
vazhakoombu /banana flower 1medium
shallots 4-5 slit
water
salt
coconut oil 1 tbsp
to cook
black beans or red chori beans(vanpayar) or whole moong dal 3/4 cup cooked
to grind coarse
coconut 3/4 cup shredded
cumin seeds 1/2 tsp
garlic cloves 3
turmeric powder 1/2 tsp
green chillies 4-5
to temper
mustard seeds 1/2 tsp
red dry chillies 2-3
curry leaves 2 sprigs
oil (preferably coconut) 2tsp

Method

• Remove the outer 4–5 layers of banana bud/flower and wash it.Cut it fine into a bowl with water. Drain the water completely, then rub the coconut oil and salt with your hands.Keep aside.
• Cook the soaked black beans or red chori whichever you're using with enough water and salt in a cooker for 3 whistles.
• In the meantime, grind the ingredients listed coarsely so that it just holds together. Heat oil in a pan and temper using mustard seeds, dry red chillies, curry leaves.
• Sauté the slit shallots till wilted.Add the chopped vazhakoobu/banana flower. Sauté the cooked beans with the cooked water.(don't throw away the cooked beans water)
• Add the coarsely ground ingredients. Cover and cook for 10 minutes on medium flame. Uncover lid, give a quick toss and cook again for 5 mins.
• Adjust salt and then leave it open for the leftover water to evaporate. Stir-fry is ready once the water is dried completely.

                                   

NOTES
* You can add 2 tsp of parboiled rice while tempering.Mum used to do that.
* You can use 1/2 tsp of chilly powder instead of green chillies too.
* The colour of the stir-fry is turned dark brownish because of the water added of cooked black beans.

(old pic with black beans)