Arati doota/davva kootu / Banana stem kootu with moong dal

The tender nutritious stem of banana plant is called arati doota or arati davva in Telugu, vazhaithandu in Tamil and thor in Bengali. In many parts of India, arati doota is eaten in subzis, raitas or kootu etc.

Once a bunch of bananas is harvested, the tree is cut away. Outer layers of the stem are peeled away, till you get the tender inner stem. This stem is edible and has a lot of medicinal value. Chopping and preparing the cut pieces is a tedious process. First, we have to cut the stem into circular discs. While cutting the discs, we have to take out extra fiber, by taking it on the right index finger, while holding the fiber. Repeat the process with the entire stem. Pile the discs together and chop them in to small cubes. The chopped cubes have to be kept in diluted buttermilk. Otherwise, the pieces are decolorized. I included quite a few photographs of the cutting process.

Arati doota is very good for health. It is low in calories and rich in fiber. It is good for kidneys, keeps blood pressure under control. It is good for kidney stones. Arati doota is very beneficial for people who want to lose weight!

Here is a recipe for making kootu, where doota is cooked along with moong dal and fresh grated coconut. I used some moong dal with skin and some without. If you do not have fresh grated coconut, you may substitute it with dry grated coconut.

 

                                     

Ingredients:

•      1 cup Arati doota, chopped fine
•      1 cup cooked moong dal (either with skin or without)
•      2 Tbsp. grated coconut
•      2 or 3 green chiles
•      A few curry leaves
•      A few cilantro leaves 
•      2 Tsp. jeera seeds
•      1 Tsp. mustard seeds
•      1/2 Tsp. turmeric powder
•      1 Tbsp. dhania (coriander) seeds
•      1/2 Tsp. miriyalu (black pepper, whole)
•      1/2 Tsp. cinnamon powder
•      A pinch of asafetida
•      Salt to taste
•      1 Tbsp. oil

Directions:

1.      Clean and chop banana stem as explained.
2.      I used some moong dal with skin and some without.
3.      Cook moong dal in a pressure cooker for one whistle.
4.      Dal must not be mushy.
5.      Similarly partially cook banana stem also.
6.      Heat a pan and roast dhania, some jeera, black pepper without any oil.
7.      Let the mixture cool.
8.      Grind to make fine powder.
9.      Grind grated coconut, green chile and curry leaves to a coarse paste.
10.      Heat oil in a thick pan.
11.      Add mustard and jeera seeds.
12.      When mustard seeds splutter, add asafetida.
13.      Add cooked arati doota and cooked dal.
14.      Mix well and add enough water.
15.      Add the masala powder and coconut paste.
16.      Add turmeric powder, salt.
17.      Mix well and let cook for 4 to 5 minutes.
18.      Keep stirring so that it is not burnt.
19.      When dal and arati doota are nicely cooked, remove from heat.
20.      Garnish with curry leaves and cilantro.
21.      Serve hot with rice or roti.

Dondakaya rasedar subzi with fresh coconut (Kundru/tindora/gherkin gravy subzi with fresh coconut)

Dondakaya is a very common and widely consumed vegetable. It is available in India throughout the year. It is known as Kundru/Tindora/Gherkin/Ivy gourd or Coccinia in different places.

Kundru is native to many countries extending from Africa to Asia including India, the Philippines, Cambodia, China, Indonesia, Malaysia, Myanmar, Thailand, Vietnam etc. Dondakaya is a small oblong shaped smooth skinned light green to dark green vegetable. It has a mild flavor with a crunchy juicy texture.

In traditional medicine, fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. In Bangladesh, the roots are used to treat osteoarthritis and joint pain.

Dondakaya can be made in to subzis using different masalas and chutneys etc. Here is a gravy subzi. I used fresh grated coconut in the gravy which gives a unique flavor to the dish. If fresh coconut is not available, it can be replaced with dry coconut.

Ingredients:

•      15 or 20 dondakaya
•      2 onions diced
•      3 tomatoes (medium sized)
•      1/2 cup fresh grated coconut
•      1 or 2 green chile
•      1/2 inch ginger
•      1 or 2 red chile
•      1 Tbsp. dhania seeds
•      1 Tsp. saunf (fennel seeds)
•      1 Tsp. jeera seeds
•      1 Tsp. mustard seeds
•      1 Tsp. red chile powder
•      1/2 Tsp. turmeric powder
•      Pinch of asafetida
•      3 Tbsp. oil
•      Salt to taste
•      1 Tbsp. tamarind paste
•      1 Tsp. jaggery (optional)
•      1 Tsp. kasuri methi
•      Cilantro for garnish

Directions:

1.      Wash and clean dondakaya.
2.      Remove the ends on both the ends.
3.      Slit the kundru in such a way that they are uncut at one end and slit on the other end.
4.      Wash and dice onion.
5.      Wash and dice tomatoes.
6.      Heat a pan add dhania, saunf and jeera seeds.
7.      Add the red chile.
8.      Roast for 3 to 4 minutes.
9.      When the seeds are turning brown, turn off the heat.
10.      Let cool.
11.      Heat a spoon of oil in the pan.
12.      Add diced onion.
13.      When onion turns translucent, add some diced tomato, saving some for the gravy.
14.      Mix well.
15.      Cook for 2 to 3 minutes.
16.      Add grated coconut, ginger and green chile.
17.      Mix well and stop cooking.
18.      When the dry masalas and onion mixture are cool, grind the dry ingredients in a mixer.
19.      When the mixture is ground to a powder, add the onion mixture.
20.      Add turmeric, chile powders and salt.
21.      Grind to a coarse paste.
22.      Fill each of the kundru with a little bit of ground paste.
23.      Save the rest of the mixture for the gravy.
24.      Place the filled kundru in a microwave safe bowl.
25.      Microwave for 3 to 4 minutes.
26.      Heat oil in a pressure cooker and add mustard seeds and asafetida.
27.      When the mustard seeds crackle, add the stuffed kundru.
28.      Add the rest of the masala mixture.
29.      Add some water.
30.      Close the lid and let it cook for one or two whistles.
31.      If the kundru are tender they cook fast. Even cooking in the microwave is sufficient.
32.      If they are not very tender, you have to pressure cook them till they are soft.
33.      Add the rest of the diced tomatoes.
34.      Add tamarind paste and jaggery.
35.      Cook for 4 to 5 minutes.
36.      Rub the kasuri methi in your palm and add it to the gravy.
37.      Cook for a minute or two.
38.      Remove from the heat.
39.      Transfer to the serving bowl and garnish with cilantro.
40.      A very tasty dish which can be served with rice or roti.

Note: If you want or if you do not have fresh grated coconut, you may use the dry one.