Subscribe to our news letter

Cooking Time 

10 minutes

Ingredients 

250 grams (1 cup +1 tablespoon) banana stem

200 milliliter (1 cup)  thick yogurt

1-2 green chilis 

1 teaspoon oil 

1/2 teaspoon mustard seeds

2 sprigs curry leaves

Salt to taste 

Directions

1. Cut the banana stem into thin circular discs.

2. Remove any banana stem fiber.

3. Chop the discs into fine pieces.

4. Put the cut stem in a bowl.

5. Add yogurt to it.

6. Mince the green chilis.

7. Add the chili to yogurt.

8. Sprinkle in salt and whisk well.

9. Heat oil in a pan on low-medium heat.

10. Add mustard seeds.

11. When mustard seeds start to crackle, add curry leaves.

12. Pour the mustard seed mixture on top of the yogurt salad.

13. Curry leaves (chopped or whole) to taste.