If you had no idea that banana flowers were edible, you are not alone. It has a striking and ornamental look but is suited more for cooking than decoration.
Today, I want to share a banana flower recipe. Try this little-known superfood, yet very affordable and easily prepared banana blossom chutney and Stir fry/ palya.
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About banana flower
Banana flowers are high in vitamins A and C and also known to provide natural menstrual pain relief. They are commonly used as vegetables for cooking in South East Asia, but there is no reason why this wonderful flower cannot be used worldwide given the amazing health benefits.
Banana flowers have abundant uses in the kitchen, including curry, chutney, and also stir fry. They bloom in all seasons in most USDA zones and can be bought at most Asian grocery stores.
When you shop for banana flowers, look for the ones that are dark purple with tightly packed outer leaves. It is even better if they are wrapped in plastic. If you don't plan on using it right away, be sure to wrap it well with plastic wrap.
The banana flower recipe is prepared with purple covers that protect the buds and the heart of the flower. The buds are rather starchy and do not suit very well for curries.
Ingredient notes
- Banana flower: Buy fresh banana flowers that are wrapped in plastic. That reduces exposure and keeps the flower moist. Be sure to wash it well before using it in any recipe.
- Spices: For the recipes here, I have used mustard seeds, black gram, coriander seeds, and red chilies. They are all quite indispensable for these recipes because they complement the flavors of banana flowers.
- Grated coconuts: Grated coconuts are needed to make the chutney recipe that I have included here. Fresh or frozen coconuts work equally well. If you are using frozen, be sure to thaw it before blending. Thawing helps keep the coconut oil from separating.
- Oil: I recommend you use coconut oil to saute ingredients as it brings the authentic tropical flavor to match the flavor from banana flowers.
- Tamarind: You can use tamarind paste or the seedless tamarind chunk. If you are using the paste, you will need about 1 teaspoon for each recipe. If you are using a block, use blocks of the size of that of an almond.
- Onion: I used one small red onion for the stir fry recipe. Any type of onion is okay to use. Red onions generally tend to have stronger flavor and sweetness. So I prefer using that kind for most recipes.
- Garlic: Fried garlic gives a nice aroma and taste to the banana flower chutney. I used 3 garlic cloves in the chutney recipe. Be sure to fry or saute them well until they turn crispy golden brown to release all the flavors.
How to make stir fry
Start by separating all the purple covers (bracts) and discarding all the buds. Then the center core, the heart of the banana flower will be visible. For stir fry, I am using only the center core.
Finely chop the center core and place them in a pot. Add water just enough to cover all the pieces. Now, add a pinch of salt and turmeric powder and boil the mixture for about 10 - 15 minutes until it softens. Drain the excess water and keep it aside.
Place a pan over medium heat and add 2 teaspoon coconut oil. When the oil heats up, add mustard seeds, urad dal, and saute for 30 seconds. When it starts to sizzle, add curry leaves followed by chopped onions. Saute them until they turn translucent.
Add Sambar powder and red Kashmiri chili powder and continue to cook for about a minute. Now add the cooked banana hearts. Continue to saute and add salt to taste.
Now, add tamarind paste or water, and jaggery. Cook for another 3 minutes before turning off the heat.
Banana flower chutney method
Use the banana flower bracts that were separated, to prepare this Chutney recipe. Start by washing them and chopping them into medium size pieces.
Place them on a pot and add just enough water to cover all the pieces. Add a pinch of salt, turmeric and cook on medium heat for 5- 8 minutes until they turn soft. Drain the cooking water and keep it aside.
Place a pan over medium heat and add cooking oil. When the oil heats up, add urad dal/split black gram, coriander seeds. and saute them until the urad dal turns golden color. Add red chilies and saute for a few seconds before switching off the heat.
Blend the cooked banana flower bracts with all the remaining ingredients like ¼ cup grated coconuts, tamarind, sauteed spices, salt, and ¾ cup water. Blend to a smooth paste consistency. Banana flower Chutney is ready!
To prepare the seasoning, place a pan over medium heat and add a teaspoon of coconut oil. When the oil starts to heat up, add mustard seeds, black gram, and chili. As the black gram starts to turn brown, add curry leaves. Add the seasoning to the chuteny.
Recipe FAQ's
Banana flower is super nutritious! With high amounts of calcium, iron, and fiber, it is the superfood you have probably never heard of! With the addition of Indian spices, this recipe will bring taste and health benefits to your table.
Chutneys, Stirfry, chips, and vadas are some of the popular recipes from South India.
Dishes can turn bitter if you add the white florets and if they are overcooked. Florets are to be discarded for these two recipes.
Expert tips
- You may have to peel the 1-2 layers of bract or leaves and discard them if they appear damaged, dry, or too ripe. We have to use fresh inner peels or bracts for chutney.
- I discarded the banana florets in these two recipes. You could save them and use them to make some chips or vadas.
- To make the stir fry or "Bale Hoo Palya", I used just the heart of the banana flower. You could also use the bracts and the heart of the flower in the same dish.
- The addition of sambar powder to the stir fry makes it easier to add flavors. You could also use other spice powders like rasam powder, or coriander, cumin powders.
- Store the leftover chutney and stirfry in an airtight container for up to a week to maintain the freshness. Just be sure to thaw it before using it.
Serving suggestion
Serve the banana blossom chutney or "Vazhaipoo Chutney" over steamed brown rice or white rice. The stir fry goes well as a side dish with rasam, like hurali saaru, and tomato rasam, and rice.
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📖 Recipe
Banana Flower Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 banana flower
- ½ teaspoon turmeric powder
- Salt to taste
Banana flower stir fry
- 2 teaspoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon black gram
- 5-6 curry leaves
- 1 Medium Size Onion
- 3 teaspoon sambar powder
- 2 teaspoon Kashmiri red chili powder
- 2 teaspoon tamarind paste
- 3 teaspoon grated jaggery
Banana flower chutney
- 5-6 banana flower bracts
- 2 teaspoon coconut oil
- 1 teaspoon coriander seeds
- 1½ teaspoon urad dal/ split black Gram
- 5 red chilies
- ¼ cup grated coconut
- ¾ cup water
- 8 garlic cloves
- 1 teaspoon mustard seeds
- 5 curry leaves
Instructions
Stir Fry Method
- Start by separating all the purple covers (bracts) and discarding all the buds. Then the center core, the heart of the banana flower will be visible. For stir fry, I am using only the center core.
- Finely chop the center core and place them in a pot. Add water just enough to cover all the pieces. Now, add a pinch of salt and turmeric powder and boil the mixture for about 10 - 15 minutes until it softens. Drain the excess water and keep it aside.
- Place a pan over medium heat and add 2 teaspoon coconut oil. When the oil heats up, add mustard seeds, urad dal, and saute for 30 seconds. When it starts to sizzle, add curry leaves followed by chopped onions. Saute them until they turn translucent.
- Add Sambar powder and red Kashmiri chili powder and continue to cook for about a minute. Now add the cooked banana hearts. Continue to saute and add salt to taste.
- Now, add tamarind paste or water, and jaggery. Cook for another 3 minutes before turning off the heat.
Chutney Method
- Use the banana flower bracts that were separated, to prepare this Chutney recipe. Start by washing them and chopping them into medium size pieces.
- Place them on a pot and add just enough water to cover all the pieces. Add a pinch of salt, turmeric and cook on medium heat for 5- 8 minutes until they turn soft. Drain the cooking water and keep it aside.
- Place a pan over medium heat and add cooking oil. When the oil heats up, add urad dal/split black gram, coriander seeds. and saute them until the urad dal turns golden. Add red chilies and saute for a few seconds before switching off the heat.
- Blend the cooked banana flower bracts with all the remaining ingredients like ¼ cup grated coconuts, tamarind, sauteed spices, salt, and ¾ cup water. Blend to a smooth paste consistency. Banana flower Chutney is ready!
- To prepare the seasoning, place a pan over medium heat and add a teaspoon of coconut oil. When the oil starts to heat up, add mustard seeds, black gram, and chili. As the black gram starts to turn brown, add curry leaves. Add the seasoning to the chutney.
Notes
- You may have to peel the 1-2 layers of bract or leaves and discard them if they appear damaged, dry, or too ripe. We have to use fresh inner peels or bracts for chutney.
- I discarded the banana florets in these two recipes. You could save them and use them to make some chips or vadas.
- To make the stir fry or "Bale Hoo Palya", I used just the heart of the banana flower. You could also use the bracts and the heart of the flower in the same dish.
- The addition of sambar powder to the stir fry makes it easier to add flavors. You could also use other spice powders like rasam powder, or coriander, cumin powders.
- Store the leftover chutney and stirfry in an airtight container for up to a week to maintain the freshness. Just be sure to thaw it before using it.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Maria says
Should the urad dal/black gram be raw or cooked when used? Thanks!
Uma Raghupathi says
Hi, use the raw urad dal.
Saroj Rohankar says
Where to stop peeling banana leaves. White bud could be seen very soon but still if I keep peeling the florets are still plenty. What to do with these pretty florets ( don’t know if they are called florets ) looking like tiny bananas ?
Uma Raghupathi says
Hi, Saroj Peel the bracts until you see the center core(white bud) and Make a stir fry with it.
use the purple color flower bracts to make chutney. Hope this helps you. Thanks
Sandhya Ramakrishnan says
I never miss a chance to cook with banana flowers. We don't get the freshest ones here in US, but happy that we at least get it. Love the recipes that you have shared and also the detailed steps to clean the flower.
Seema Sriram says
Though the cleaning process is a dreaded long process the flavour and health benefits of the banana flower surpass all that. You have two fabulous recipes here. yum.
Sapana says
I have always intrigued with banana flowers and to cook with them but never really found them here. This is such a wonderful recipe.
Sasmita Sahoo says
WOW, what a treasure kinda recipe by banana flower recipe. I have tasted this flower-based dish at a restaurant. Your seems so easy and I must try some time, although the chopping process seems little hard 😉
Poonam bachhav says
Every time I see a post with banana flower, I am tempted to try it out but sadly I am not able to source it here in Punjab. May, be next time visit my hometown, I will try to try my hands on this super food. Bookmarking your recipe.
Rafeeda - The Big Sweet Tooth says
I have this quite frequently when we are back home especially during monsoon when the winds are heavy and a banana tree falls... Hehe... The chopping is the hard work but the end result is just too healthy and delicious to ignore...