Vazhai poo ( Banana flower) gravy

Most part of the Banana plant are edible.  With Banana flower, a full Tamil Nadu meal can be served.
Cleaning Banana flower is tedious work but we can prepare different dishes with the parts of banana flower. Vazhai poo meen  kulambu ( vegetarian dish) is a delicacy  served in southern part of southe India during weddings.

 My mother is my inspiration for this dish. As a working woman and with four children, she made dishes using Banana flower often. I don't know how she managed in those days.
Ingredients
Banana florets
Onion-2
Tomato-2
Tamarind - gooseberry size
Chillies-2 to 3
Turmeric powder - pinch
Chillie powder -1 tsp
Coriander powder - 3 tsp
Jeera powder - 1 tsp
Fenugreek seeds - 1/2 tsp  for seasoning
Curry leaves
Oil - 2 tbsp
Preparation
Open the banana flower. Remove the dark red petals  ( we won't need this for cooking) Bunch of little florets will be seen. Take each floret, there will be a thick stem inside this among other slender stems.. and a thin petal. . Remove the thick stem and the petal like thing.. we won't these two. Separate the slender stems and keep aside .. this we will use for this gravy .with the other part we can prepare a side dish or Vazhai poo vadai. ( I will share the recipe it seperately )

We are going to use the part which is in the middle picture above. The two parts shown in the third picture should be discarded.

Soak Tamarind in half glass of water and keep seperately. Heat oil in a kadai. Add the Fenugreek seeds..we have to use the onion as a paste.. grind the onion in a mixie and add .. cook nicely .. similarly add tomato puree and cook nicely till the raw smell goes and oil separates. This stage is important. Add the curry leaves and chillies

Then add the parts of the banana florets and saute.. then add the chilli powder, coriander powder,Jeera powder and turmeric powder.. toss slightly and add little water. Squeeze the tamarind soaked in water and make a semi thick Tamarind water.. add the Tamarind water to the gravy and enough water and salt.. cook till the masala smell goes, the gravy thickens and oil separates from the gravy. Sprinkle 1 tbsp  of gingelly oil over the gravy and remove from the stove

This can be served with rice, curd rice, Idli