This recipe can be compared to a torn page of an old book—–
This recipe used to be prepared by our mothers and grandmothers –who almost spent their lifetime in kitchen serving the most delightful dishes for their family , in today’s fast life this type of dish can only be dreamt off or otherwise can be done with a little bit of planning before hand and trust me the end product is just awesome —
Tricky part is the cutting of the banana flower — Hence detail instruction follows for the removal and chopping of the flower —
- Smear your palms with mustard oil
- Start removing the petals till you reach the actual stalk
- Chop the stalks as finely as possible , remove the banana buds and simultaneously remove the pin like stems inside and then again chop them very finely
- Keep them soaked in some turmeric and salt water for 30 minutes or so.
- Pressure cook them for 10 to 15 minutes and keep it aside.
- 1 banana flower
- 1 cubed potato
- 250 gm of prawns
- 1/2 cup of freshly grated coconut
- 1 bay leaf
- 2 to 3 tsp of ginger and garlic paste
- 1 sliced onion
- 1 tsp of cumin seeds
- 2 tsp of cumin powder
- 2 tsp of garam masala powder
- 1 tsp of red chilli powder
- 1 tsp of sugar
- Salt to taste
- 2 tsp of roasted jeera powder
- 3 to 4 tbsp of mustard oil
- 2 tsp of Ghee
Heat some mustard oil in a pan , saute the prawns and keep it aside .
Add in the potatoes and fry till it changes it’s colour to light golden brown.
Now add in the mocha and saute for 4 to 5 minutes , mix in the grated coconut, prawn and all the spices except the garam masala, roasted jeera powder and ghee .
Remove from heat when the potatoes are cooked and it takes a creamy texture.
lastly sprinkle some garam masala , roasted jeera powder , and ghee as a finishing touch.