Kobbari Kuralu (Vegetables with Coconut)

Any of the following vegetables:

Banana Blossom, Banana Stem, Anapa Kaya, Potla Kaya, Cabbage, Chayote squash, Mixed vegetables

Banana Blossom: Separate the flowerets from the shells. Remove thick fiber from EACH of the floweret. (Stop right here if you cannot identify and remove the thick fiber.) Chop finely with a fine knife or food processor. Use 1 tsp thick tamarind juice when cooking.

Banana Stem

Cut the stem into thin discs. Stack 10-12 discs and cut them finely in a way that you can remove the think hairy fiber. (Stop right here if you cannot remove the fiber.) Soak the finely chopped vegetables in sour buttermilk for an hour. Wash thoroughly and drain.

½ grated coconut

Estimate about 3 cups of cooked vegetables for these proportions.

Garnish
½ tsp cumin seeds
1 tsp chana dal
1 tsp urad dal
2-3 red chilies
1 green chili
1 sprig curry leaves
2 Tsp moong dal - soaked and drained (optional, not for banana blossom)

Salt to taste

Cook cut vegetables and ¼ tsp turmeric in ½ a cup of salted water till soft but firm and in tact.
Heat 1 tsp oil. When the oil is hot, add the spices in the following order, 10-15 seconds apart:
chana dal
urad dal
cumin seeds
red chilies
green chili
1 sprig curry leaves

Add cooked vegetables and toss.
Add coconut and turn off heat. If electric stove, remove pot from heat.
If Banana Stem, add ½ lime juice.