Preparation
Bengal gram 1 cup, soaked overnight and pressure cooked. Keep it aside.
Onion , garlic and ginger, peeled and chopped,curry leaf a sprig.
Heat enough coconut oil in a shallow pan, drop in mustard, allow to crackle, drop in in dried red chilli and curry leaves followed by onion, garlic and ginger, sauté till tender, add chicken powder 1 tbsp., salt to taste, stir till raw smell gone, add the chopped pseudo stem, stir and allow to cook for 5-7 minutes. Add the cooked Bengal gram along with any leftover juice in it. Allow to boil, add a cup of grinded coconut paste into the curry to have gravy in it. Garnish with green chilli and cilantro. I was not having cilantro. So garnished with green chilli only. Delicious nutritious dish is done ✅ 
First time preparing the dish. Always like banana pseudo stem. In this Corona season enough time to process the pseudo stem for cooking. Heard the dish from my Facebook group friend Ms Nalini Mundath. Before finishing the pseudo stem I was in a hurry to prepare the dish. It came out well. The goodness ot the dish
Along with the high protein of Bengal gram fibre is added. It provides softness to along with the hardness of the gram. The curry becomes juicy with the presence of pseudo stem. Healthy and delicious.
Preparation
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