In India once in a while we make this stir fry.It has great nutritional value and also rich in fibre.Umma tries this with different combinations mostly with lentils,but once she prepared this adding a few Prawns and it tasted real good.For Vegetarians you can omit adding Prawns.Now on to the recipe:
-Oil your palms and fingers before handling with Vazha koomb,to prevent from sticking and the stains formed on touching.
-Remove the dark colored outer cover(bracts) one by one till you reach the pale colored edible part.Cut the thick stem under the flower. Now wash the flower and then you can either chop or grate it.
-Immerse the finely chopped Flower in a bowl of water till use to prevent further discoloration.
-Clean the prawns and chop each into halves.
Vazha koomb/Banana Blossom finely chopped 11/2 -2 cups
Prawns medium size 1/2 cup
Onion 1 finely chopped
Oil 2 tbsp
Mustard seeds 1/4 tsp
Coconut grated 1/4 cup
Green chilly 2
Garlic pod 1
Turmeric powder 1/4 tsp
Salt as needed
-Course grind the coconut along with green chillies and garlic and keep this aside.
-Heat oil in a wok and splutter the mustard seeds,then add the chopped onion and saute for half a minute.
-Now add in the chopped flower(squeezed),turmeric powder and 2 spoons of water saute well.After a minute add in the prawns and mix well.Cover and cook for 5 minutes until soft.
-Open the lid add salt and the ground coconut mixture and mix well.Wait till the water is completely dried and everything is cooked well.Switch off the flame.Serve this as a side dish with rice and curry.