Clean the Vaazhapoo, (Since vaazhappoo has many layers and rows of small flowers, remove only these small flowers and skin which looks like onion skin and discard them) .
Take some water in a vessel and cut the plantain flowers into the water in very thin, small size.
Remove the fibers from the cut plantain flowers (take a small stick and turn it in the water in which the cut plantain flowers are kept so that the fibers will roll on the stick and it can be discarded).
Remove water from the vaazhapoo pieces and keep it aside for about five minutes.
Heat oil in a frying pan and add the chopped onion into it.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.