Banana Stem Stew

• 2 cups diced banana stem
• 1 cup grated coconut (Frozen or fresh)
• 2 tablespoons cumin
• 2-4 dried arbol chile
• 1/4 teaspoon turmeric
• 2 tablespoons oil
• 1 sprig curry leaves torn
• 1 teaspoon mustard seeds
• 1 teaspoon split urad dal
• 1 pinch asafetida
• 2-3 cups water
• Salt to taste

1. Combine the drained and diced banana stems with 2 cups of water , torn curry leaves, salt and turmeric and bring to a boil. Reduce and simmer until the stem loses its raw vegetal aroma
2. blend the coconut, cumin and 2 arbol red chillies into a smooth paste adding enough water.
3. Add the coconut mix to the cooked banana stem and allow to combine and simmer. Taste and adjust for seasonings.
4. Heat the oil in a small skillet and add the mustard, Urad dal and one whole arbol chile. once the mustard pops and the dal turn a golden brown, pour this mix over the stew.
5. Serve hot with plain rice.

banana stem, coconut, cumin, chile, turmeric, oil, curry, mustard seeds, asafetida, water, salt

Taken from food52.com/recipes/76555-banana-stem-stew (may not work)