Vazhai poo / Banana flower tomato curry

For the first time in the last 6 months of my Singapore life, last week I went to Buffalo Road in Little India. A friend of mine in Veena class referred this place when I asked where to get Vazhai poo and Vazhai thandu. As soon as I came out of the Little India metro station, I felt like I am in my home town market. Feeling like a child in a candy shop, went and bought vazhai poo, vazhai thandu, a big bunch of methi leaves and Gonkura leaves. True to our home town style, the owner lady threw in a bunch of curry leaves for free :)

Usually this much of Vazhai Poo would end  up as plate loads of Vadai or paruppu usuli or sambar. But I wanted to try vazhai poo tomato curry. I have seen a lot of people who keep their distance from  vazhai poo paruppu ususli because of the slightly bitter taste that vazhai poo brings. The tomato and onion in this curry offset that bitter taste and will bring those people right back to the dining table.

Ingredients : 1 cup -- Vazhai poo 1 no -- Onion, medium size 1 no -- Tomato, medium size Chilli powder *** Salt *** Few strands -- Curry leaves 1 tbsp -- Tomato paste (optional) 1 tsp -- Garam Masala powder (optional) *** As per taste. You can increase or decrease any measurements according to your taste. For Tempering 1 tbsp -- Oil 1 tsp -- Mustard seeds 1 tsp -- Channa dal 1 tsp -- Urad dal 1/2 tsp -- Jeera 1 no -- Dry red chilli Method : --- Clean the vazhai poo, by removing the strand with black head and a wing like wrapper from each florets and chop them finely. --- Found a useful post in Sharmis Passion blog which explains 'How to clean vazhaipoo'. --- Chop the onion and tomato finely. --- In a pan add oil and heat in medium flame. Once the oil is hot, add the mustard seeds. --- When the seeds splutters, add a tea spoon of channa dal, urad dhal, jeera and dry red chilli to the oil. Fry it for few seconds till the dhal color changes to golden brown. --- Saute the onion in the tempered oil for 2-3 minutes and add the vazhai poo and the tomato. --- Now add the chilli powder, salt and little water to the vazhai poo mixture. Close the pan and cook for few minutes. --- If you are using tomato paste, add now and cook for 2-3 minutes until there is no raw smell of tomato. --- Spicy, tangy  vazhai poo curry is ready to serve with warm rice. --- If using garam masala powder add it before turning off the heat. --- You can add more water to get a gravy like consistency and use this as a side dish for Chappathi.