Arati Davva Ava Kura – Mustard-flavored Plantain Stem Stir Fry -- Banana Stem curry

A praise worthy Andhra delicacy Curry is Arati Davva (Doota) aka tender plantain stem. Removing the outer layers of the stem to reach the nutritious core is a labor intensive process but worth every bit of effort. The edible core of plaintain stem is used to prepare stir fries, dals, kootu, juice and even salad. One important step to follow during the chopping of the edible stem is to place the arati davva pieces in diluted buttermilk to avoid discoloration.

Davva is usually cooked as a stir fry that is seasoned with spices, ginger, curry leaves and flavored with tamarind and mustard powder. The mustard brightens the crunchy plantain stem pieces with a unique flavor and heady aroma.

Arati Davva Aava Kura Recipe

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Ingredients:

1 1/2 cups chopped tender plantain stem/arati davva (soaked in diluted butter milk)

big pinch turmeric powder

1 green chillis, chopped

Ginger: 1 tsp finely chopped 

Tamarind paste: 2 tbsps 

Oil: 1 tbsp 

salt to taste

For seasoning/poppu/tadka:

Mustard seeds: 1/2 tsp 

pinch of cumin seeds

1 tsp split black gram dal/minappa pappu

1 tsp channa dal/senaga pappu

1-2 dry red chillis, tear and de-seed

Curry leaves: 10-12 

pinch of asafoetida/hing

1/2 tsp mustard pwd

1 Cook the arati davva along with turmeric and salt in the diluted buttermilk till soft but not mushy. Drain any left over water.

2 Heat oil in a vessel, add the mustard seeds and let them pop. Add the cumin seeds, gram dal, channa dal and let it turn golden brown, then add the curry leaves, green chillis, dry red chillis, ginger and asafoetida.

3 Immediately, add the cooked arati davva pieces and combine. Adjust salt, add tamarind paste and combine. Cook on low to medium flame for about 10 mts, till the rawness of tamarind disappears. The arati davva should retain a bit of crunch.
4 

Turn off heat. Add the mustard pwd and combine.
5 Serve with hot rice.

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