Vazhaithandu Stir-Fry / Plantain Stem Stir-Fry

3.50 from 2 votes

This is my 2nd plantain stem/vazhaithandu recipe, I have tasted plantain stem just recently after hearing its health benefits and also I loved the taste of it. Now this resulted in the second recipe. Health benefits of Vazhaithandu / Plantain stem: It is a good source of dietary fiber. It acts as a laxative and can ease constipation and when combined with buttermilk, it helps in weight reduction. It is a relief for ulcers, burning sensation and acidity. Let us move on to the recipe… Do check out my Plantain stem Stir-fry version in this link:
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings 6


  • Banana stem chopped – 2 cups
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves – a sprig
  • Coconut pieces – 2 tbsp
  • Cumin seeds – 1 tsp
  • Green chilies – 2 nos
  • Yogurt / Curd – 3 tbsp
  • Salt
  • Oil – 3 tsp


  • Peel and chop the plantain stem into medium pieces (cubes) and soak them in buttermilk to avoid decolorisation.
  • Peel and finely chop the onions
  • Ground the coconut pieces and cumin seeds together to a fine paste by sprinkling little water
  • Pressure-cook plantain pieces in water for about 3 whistles.
  • Remove the lid, when the pressure subsides.
  • Heat oil in a kadhai, add in the mustard, black gram seeds and curry leaves. Wait until they crackle,
  • Add in the onions and cook until they turn golden brown.
  • Pour in the coconut masala and cook until they start turning brown in color.
  • Add in the pressure-cooked plantain stem/vazhaithandu along with the water and cook until it thickens.
  • Add in the yogurt/curd, cover and cook until the gravy thickens and becomes dry.
  • Remove from fire and transfer it to a bowl.
  • Serve hot with steamed rice any gravy. I goes out well with egg curry and fish curry.

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3.50 from 2 votes

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Madraasi Deepa
Madraasi Deepa

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