Arati puvvu kuura

Ingredients:

Arati puvvu (banana flower)-one

Red gram-1cup

Onion-1 large (chopped)

Curry leaves-5 or 6

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Red chilies-2 split into pieces

Oil-1tbsp

Salt –to taste

Turmeric powder-1tsp

Asafoetida-a pinch

Preparation:

Preparation of this curry involves a laborious process. But the taste is good. 

The banana flower pod or banana blossom will have layers of tightly packed flaps. These flaps are wrapped around rows of thin stemmed flowers.

As we open each flap, a row of florets appear.

Separate the cluster and each flower in the cluster has a hard and long stigma with a transparent covering.

We have to take out the stigma and transparent covering from the flower.

 

This stigma and transparent covering have a bitter taste. 

If we add these to the curry, even that turns bitter. 

As we peel off the flower, the number of stigmas and transparent coverings comes down.

Repeat the procedure till  the layers of the pod cannot be removed. 

Cut the florets into small pieces. Put this in the buttermilk so that it would not turn into black shade. 
Soak red gram for one hour. Pressure cook the florets up to three whistles.

Heat oil in a kadai or pan and add mustard seeds, cumin seeds and red chillies. Add onions and fry them till they turn soft. Add soaked red gram, add turmeric and little water and cover the pan with lid till the red gram gets cooked or becomes soft.
Now, add cooked floret pieces and salt. Allow it to cook for five minutes. Let the excess water get dried. Now it is ready to serve.