Tangy Curry

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2 -3  pieces bananas, stem
• 1  tablespoon tamarind juice
• 1⁄2 tablespoon Urad Dal
• 1  tablespoon mustard seeds
• 10 -12  fresh curry leaves
• 1⁄2 teaspoon asafoetida powder
• 2  teaspoons green chilies
•  salt
•  chili powder

Directions

1. Slit the stem pieces lengthwise and remove the outer white layer.
2. Chop the inner soft portion into small pieces (remove sticky strand of fibre).
3. Add salt and turmeric to the pieces and pressure cook with a little water.
4. Fry urad dal, mustard seeds, curry leaves and asafoetida in oil and add cooked pieces to it.
5. Add tamarind juice, salt and chopped green chillies to the vegetable and cook on low heat till oil surfaces.