hello hive friends,Banana stem curry is a unique, wholesome, and flavorful homemade dish that brings together the tender inner part of the banana stem with a variety of nutritious ingredients. For this recipe, we will also add papaya, chickpeas, spinach leaves, and potatoes, creating a colorful and satisfying combination of vegetables and legumes. With aromatic spices and traditional flavors, this curry is a wonderful way to prepare a nourishing family meal.

Ingredients...

1 piece of banana stem
A few spinach leaves
1 piece of papaya
1 small onion
1 piece of lemongrass
3–4 cloves of garlic
2 potatoes
1 cup mung beans
1 cup coconut milk
Some chopped grated rice and coconut
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon fenugreek seeds
1 teaspoon curry powder
Salt, as needed
2 tablespoons of rice soaked in water
2 tablespoons of grated coconut

The order of preparation.

First, finely slice the banana stem. Meanwhile, cut the spinach leaves, papaya, and potatoes into small pieces. Also, chop the onion.

Next, take 2 tablespoons of rice soaked in water, garlic, 2 tablespoons of grated coconut, and lemongrass, and blend or chop them together to make a coarse paste.

Next, take a cooking pot and add all the chopped ingredients mentioned earlier, along with all the spices and the required amount of salt. Then add about 1½ cups of water and mix everything well.

Next, place the pot on the stove and cook for about 6–7 minutes. Then add the prepared rice-and-coconut paste and mix it well into the cooked ingredients. Finally, add the coconut milk and cook for another 2–3 minutes. Remove from the stove and serve.

Once prepared, this banana stem curry becomes wonderfully aromatic, flavorful, and satisfying. The tender banana stem blends beautifully with the soft papaya, chickpeas, spinach leaves, and potatoes, while the spices bring all the flavors together. Serve it warm with rice or your favorite meal and enjoy this wholesome homemade curry with your family and loved ones.