Step 1: Take a broad pan and add ‘Ready to Cook’ Banana Stem in little buttermilk itself and add some salt.
Step 2: Meanwhile grate the 1/2 coconut and grind into paste with little water along with 2 green chillies and 1 tsp of cumin seeds.
Step 3:The stem pieces would have cooked quickly if they are very tender and and then add the ground paste and let it simmer on low flame, add the whisked yogurt and keep for a minute on the gas and then remove. Do not let it cook further once yogurt is added. Just a gentle boil will do.
step 4: The gravy would have thickened after adding the coconut paste and the yogurt. Take a small pan for the tempering, with 1 or 2 tsp of coconut oil, crackle the mustard seeds, add the urad dal and sprigs of curry leaves, 1 red chili and pour the seasoning on the gravy.
Step 5: Serve hot with rice.