For the chutney

1. Clean, prep and chop the banana stem and add it to water. I add a little vinegar / buttermilk to the water to avoid the banana stem from getting discoloured.
2. Heat sesame oil (Indian gingely oil) in a pan and add in the curry leaves, toor dal and dried red chillies. Saute on a low flame till the dal is slightly roasted and brown in colour.
3. Add in the fresh shredded coconut and the cut banana stem. Just saute for a minute. Add in the salt and tamarind. Remove from heat and transfer the ingredients to a mixie.
4. Add half cup of water to the pan and wash (deglaze), add it back to the mixie.
5. Grind everything to a fine paste.

Tempering

1. Heat oil in a pan and add in the urad dal, mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney.