 Vadai)
Back when I was in India before my marriage I rarely cooked because my grandmother and mother took care of it. I knew few basics like kootu, rasam and some poriyal (dry curry), so that was enough to help them out occasionally but certain things I did not know. One such thing is the procedure for cooking banana flower (vaazhai poo). Although my grandmother used to make usili and poriyal out of it I never bothered to learn how to prep the flower for cooking. After coming to US I did not see it in the local markets so I literally forgot that such a thing existed.
