
Ingredients –
- 1 medium posola (banana stem), finely chopped
- 1 medium potato, cut into small thin pieces
- 1 medium onion, sliced thinly
- 3 slit green chillies
- 1 tbsp ginger garlic paste
- 2 bay leaves
- 1 dry red chilli
- 1/4 cup small black chickpeas boiled with a little salt
- Kolkhar – 4 tbsp
- 1 tbsp mustard oil
Method –
- Heat mustard oil in a wok
- Add dry red chilli and bay leaves
- Stir for 30 seconds
- Add the onions
- Fry till light brown on medium heat and add the green chillies
- Add the ginger garlic paste
- Fry till the raw smell goes
- Add the kol posola (banana stem), boiled chickpeas and potato
- Fry till the water dries off
- Add salt to taste
- Add kolkhar and 1/4 cup water
- Cover with a lid and cook on low heat for about 20 minutes till most of the water dries up
