Plaintain Stem Yogurt Curry / Bale dindu mosaru gojju

Servings: 3

Ingredients:

Content	Quantity	Comment
Plaintain stem / bale dindu	1 small
Curd	2 cups
Green chilies	2 small
Coriander leaves	2-3 tbsp
Salt	To taste
Tamarind	2 small pieces
Curry leaves	1 sprig
Oil	2 tbsp	For frying + for tempering
Mustard seeds	1 tbsp
Coconut	¼ cup

Method:

Remove the outer hard layer of the plantain stem, cut into circles by removing the thread part and chop the inner edible part of the stem finely. Soak in diluted buttermilk to avoid discoloring.

Heat a tbsp of oil in a pan and roast the green chilies and tamarind. Cool and grind green chilies, tamarind, coconut and salt together to a fine paste by adding little water. Mix this ground mixture with curd and whisk well. Adjust salt. 

Strain 1 cup of chopped plantain stem and mix it with the curd mixture. Temper it with mustard seeds and curry leaves.

Serve with rice.