Arati doota/davva kura (Banana stem subzi)

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 and 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. Removing the outer layers of the stem is a labor intensive process. First, we have to cut the stem into circular discs. While cutting the discs, we have to take out the extra fiber, by taking it on to the right index finger and make circular movement of the finger, while holding the fiber. Repeat this process with the entire stem. Pile some of the discs together and chop them into 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. It is very beneficial for people who want to lose weight!

I am giving directions to make arati doota ava kura (banana stem subzi with mustard paste), which is a very popular dish in Coastal Andhra Pradesh.

                                                 

                                               

  

Ingredients:

•      2 cups Arati doota, finely chopped
•      Salt to taste
•      3 Tsp. lemon juice or
•      2 Tsp. tamarind paste
•      3 Tsp. mustard paste or powder

For seasoning:

•      2 Tsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      2 or 3 green chiles, chopped
•      1 Tsp. ginger, chopped
•      A few curry  leave

Directions:

1.      Chop the doota into small pieces. The chopped doota has to be soaked in buttermilk added to plenty of water, otherwise the pieces decolorize when they are left outside.
2.      After the doota is ready, boil some water in a deep pan and add the drained chopped doota.
3.      Add turmeric and let it cook till the doota is soft to touch.
4.      Drain the water and set aside the cooked doota.
5.      Heat a pan and add oil.
6.      Add chana dal to the hot oil.
7.      When the dal is turning golden in color, add urad dal and mustard seeds.
8.      Add hing, green chiles and ginger.
9.      Add curry leaves.
10.      Add the cooked doota and keep stirring.
11.      If using tamarind paste, add it now.
12.      Add salt.
13.      Mix well and let it cook for 5 to 10 minutes.
14.      Remove from heat and add lemon juice and mustard paste.
15.      Serve with rice.