Vazhakoombu Thoran /Banana Flower-Black Beans Stir Fry

Banana /Vazhakoombu stir fry is a very healthy veggie stir fry used mainly in the southern states of India.This veggie is very rich in dietary fibers.The actual combination what my mom makes it is with red chori beans or vanpayar but I have used black beans in it,you can modify it to red chori too.Both combo tastes great and makes a great mildy spicy side dish for rice.Hope you will all enjoy making this at home !!

Ingredients
to cut 
vazhakoombu /banana flower 1medium
shallots 4-5 slit
water
salt
coconut oil 1 tbsp
to cook
black beans or red chori beans(vanpayar) 3/4 cup cooked
to grind coarse
coconut 3/4 cup shredded
cumin seeds 1/2 tsp
garlic cloves 3
turmeric powder 1/2 tsp
green chillies 4-5
to temper
mustard seeds 1/2 tsp
red dry chillies 2-3
curry leaves
oil(preferably coconut) 2tsp

Method
-Remove the outer 4-5 layers of banana bud/flower and wash it.Cut it fine into a bowl with water.
-Drain the water completely ,then rub the coconut oil and salt with your hands.Keep aside.
-Cook the soaked black beans or red chori whichever you're using with enough water and salt in a cooker for 3 whistles.
-In the meantime,grind the ingredients listed coarsely so that it just holds together.
-Heat oil in a pan and temper using mustard seeds,dry red chillies,curry leaves.
-Saute the slit shallots till wilted.Add the chopped vazhakoobu/banana flower.
-Add the cooked beans with the cooked water.(donot throw away the cooked beans water)
-Add the coarsely ground ingredients.
-Cover and cook for 10 minutes on medium flame.
-Uncover lid,give a quick toss and cook again for 5 mins.
-Adjust salt and then leave it open for the left over water to evaporate.
-Stir fry is ready once the water is dried completely.

Servings ~4 adults

NOTES
* You can add 2 tsp of parboiled rice while tempering.Mom used to do that.
* You can use 1/2 tsp of chilly powder instead of green chillies too.
* The color of the stir fry is turned dark brownish  because of thewater added of cooked black beans.

Sending this to The Kerala Kitchen Event hosted by Jehanne @ The Cooking Doctor