Vazhappu (banana blossom) kari

Source: Inspired by this link. Great pictures.

Ingredients:
Banana blossom* - 1
Onion, sliced - 1
Coconut, grated - 2 tbsp
Rai (mustard seeds) - 1/2 tsp
Curry leaves - 1 strand
Haldi (turmeric) - a pinch
Red chilli powder - 1/2 tsp
Oil - 2-3 tbsp
Salt - to taste

*Available at H-Mart, the Korean store

Cooking time: 20 minutes (5 prep + 15 cook)
Servings: 4-5

Method:
The banana blossom consists of a lot of tiny long banana flowers covered by huge purple sepals. The outer 2-3 sepals should be removed and discarded (while retaining the flowers, to be chopped and added to the rest of the ingredients), the blossom then washed and cut into thin strands. According to the source above, cutting off a 1/2" piece from the narrow end and then quartering it lengthwise followed by chopping it into strands does the trick.

Mix the chopped blossom pieces with curry leaves, red chilli powder, turmeric and chopped/sliced onion. In a wok, heat the oil and sputter the rai. Then, add the rest of the ingredients and stir on medium heat. A fresh blossom should have enough water for it to avoid sticking to the pan, but in case it wasn't fresh enough, you can add a few drops of water to it (not too much, this is a dry dish). Add salt and cook covered for 10-15 minutes. Garnish with grated coconut.

This dish is traditionally served as a side to rice preparations, but can also be enjoyed with chapatis, etc.

Author: Sundar
Modification: Once the ingredients were all mixed in the wok, I put in some pieces of pineapple we had in the fridge, bringing a very different taste to the traditional recipe. I didn't have grated coconut, otherwise it would have been a Tropical Trifecta. In fact, I'm thinking of how this would taste if it were cooked in coconut milk... Maybe with Thai curry? Hmm.

Author's comments:
A very South Indian dish, my parents occasionally make this at home, usually for lunch on Sundays, because the traditional way involves separating out all the sepals and flowers, and chopping them separately before cooking. The method above results in a quicker recipe.