Chop the banana stem and soak in buttermilk to retain the white color.

Heat butter and add slit green chilli and ginger-garlic paste.

Saute for few minutes and then add finely chopped onions.

Then saute nicely and then add a chopped banana stem.

Saute for 2-3 minutes and then add water.

Pressure cook it for 3-4 whistles.

Allow it to cool down and take in a mixer.

Grind to a fine paste and filter the extract and discard the waste.

Heat the soup in Kadai.

Add salt and pepper powder to it.

Mix cornflour with 2 tbsp water to form a thick paste.

Add the cornflour mixture to the soup and boil for few minutes till it thickens.

Serve hot banana stem soup.