Please refer to vazaippoo pitlai for photos. Banana flower 1 Cooked tur dhal ½ cup Tamarind paste 1 tbsp To fry & powder Red chillies 7,8 Bengal gram dhal 2 tsp Dhaniya seeds 3 tsp Til seeds (white or black) 2 –3 tsp Khus khus 2 tsp Coconut gratings 2 tbsp Hing powder ½ tsp To temper Mustard seeds 1 tsp Udad dhal 1 tsp Roasted peanuts 2 tbsp Curry leaves few Chopped coriander leaves to garnish Take the outer covers of the plantain flower and remove bunches of florets one at a time. Hold them in hand & remove the stamens from the centre. Then chop the bunches fine & soak them in water mixed with a little buttermilk to prevent discolouration. Boil the chopped flowers with haldi & little water. Mix the tamarind paste with 1 cup water. Fry the ingredients from red chillies to hing & powder. Mix the above ingredients with tamarind water well without any lump formation. Add cooked tur dhal. Adjust to the required consistency, add salt and a little jaggery if preferred. Remember, the consistency should be the desired one , since there is no loss by evaporation in pressure cooking. Transfer to a pressure pan, keep on stove & put the weight. Cook till one whistle comes. Cool, open temper & add chopped coriander leaves. For a change you can omit the cooked dhal, fry the ingredients and grind them to a paste instead of powdering them & do this preparation.