500 g/1 lb plantain flower
1 teaspoon salt
2 teaspoons chilli powder or to taste
3 tablespoons oil
sprig of fresh curry leaves or 6 dried curry leaves
2 medium onions, finely sliced
Discard tough outer layer and cut the tender portion into bite-sized pieces. Add salt and chilli powder and mix well.
Heat oil and fry the curry leaves and onions, stirring, until onions are golden brown. Add the plantain flower and keep tossing over heat until tender. Serve as a vegetable accompaniment with rice and other dishes.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)