Remove one by one the dark purplish sheath covering the flower until the white portion
appears. Break off the inner layer of flowers also. From each of these remove the
knobbed pistil and the papery sheath as these do not soften on cooking.
Cut the flower and the inner white cone as fine as possible. Keep it in water to
Cook the green gram soft and dry.
Grind the coconut, garlic, onion and green chillies coarsely. Wash and take out the
cut plaintain flower. Put a vessel make a hole in the centre, add the coarsely ground
coconut etc. and cover with the vegetable. Add turmeric powder and salt. Cook with
vessel for 3-5 mins. Mix well with a spoon so that the vegetable and coconut are
evenly distributed. Add cooked gram and cook on lowered heat for another 2-3 minutes.
Take off fire.
Heat oil, season with rice, mustard, red chillies, onion and curry leaves. When the onion
browns, add the cooked vegetable and fry until dry. Serve with rice.
Note: Any vegetable like cabbage, papaya, snake gourd or beans can be substituted for
the plaintain flower and gram. Vegetables prepared in this way is a â€śMustâ€ť with Kerala lunch or dinner .
Ingredients: 1 plaintain flower
1/4 cup green gram, whole
1/2 tsp salt
1/2 tsp turmeric powder
1/2 tsp rice
1/2 tsp mustard for seasoning
1/2 tsp minced onion
1 or 2 red chillies, broken
To be ground coarsely
1 cup grated coconut
2 or 3 green chillies
1 clove garlic
1/2 small onion