Methi leaves - 1 small bunch
Vazhathandu (Banana stem) - 1medium length
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Hing - a pinch
Green chillies - 3
Salt as required
Cut the methi leaves into small pieces and wash nicely.
Peel the outer thick layer of the Vazha thandu (Banana stem) with a peeler.
Cut the stem into round shapes and put into a vessel with water and also little buttermilk added.
You add buttermilk (1-2 tsps) so that the banana stem does not blacken.
Now cut the Vazhathandu (banana stem) into small cubes.
Take a kadai and season with oil mustard seeds, urad dal, hing and green chillies.
Add the methi leaves and cook till the water evaporates and it is dry and well cooked.
Keep the Vazhathandu (banana stem) pieces in a microwave bowl filled with sufficient water.
Place the microwave bowl in the microwave oven and cook the stem pieces for 8 minutes.
After it is boiled in the microwave remove and mix with the methi leaves.
Add salt and stir for 5 minutes till it blends well together.
The Vendhiya keerai (methi leaves) and Vazhathandu (banana stem) curry is ready.
You can have this curry with sambar rice rasam rice or even as a side dish with chappathis.