Next as you start slicing the stem horizontally in to discs, you will notice lots of fiber clinging to the stem. Remove all the fiber using your fingers and continue chopping. Keep the chopped stem immersed in water.
Next heat a heavy bottom wok, adding all the seasoning ingredients in the order given. As the mustard seeds sizzle and splutter add chopped banana stem cubes. Throw in turmeric powder, jaggery, salt and some water. Let it cook in simmer.
Meanwhile take coconut, mustard seeds and red chilly in a mixer and whip to coarse paste without adding any water. When the banana stem cubes have turned soft, add this coconut plus chilly paste and mix well. Continue cooking for a minute and switch off.
Anti-oxidant rich banana stem stir fry is ready to serve.