• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Sumptuous Cooking
  • Recipes
  • About Me
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • How To
  • About Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To
    • About Me
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Authentic Indian

    Banana Flower Recipe

    Published: June 8, 2021 · Modified: June 8, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 29 Comments

    44 shares
    • Share
    • Tweet
    Jump to Recipe
    A plate is filled with chutney and banana flower stir fry placed on the table

    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.

    A pan is with banana flower stir fry and a bowl of chutney is on the table this recipe
    Jump to:
    • About banana flower
    • Ingredient notes
    • How to make stir fry
    • Banana flower chutney method
    • Recipe FAQ's
    • Expert tips
    • Serving suggestion
    • Related recipes
    • 📖 Recipe

    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

    A banana flower is on the white surface with petals on the floor
    • 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.

    A pot is with chopped with banana flower core over the heat

    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.

    A pan is with spices and onions over the heat

    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.

    A pan is with spices and banana blossom core over the heat

    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.

    A pan is with banana flower stir fry over the heat

    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.

    A pot is with banana blossom bracts and water

    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.

    A small pan is with oil, coriander seeds, and chilies over the heat

    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.

    A blender is with cooked banana blossom and coconuts
    Blender filled with banana blossom chutney and spices

    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

    Is banana flower good for health?

    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.

    What can you do with a banana flower?

    Chutneys, Stirfry, chips, and vadas are some of the popular recipes from South India.

    Why did my dish turn out bitter?

    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.

    A bowl of banana blossom chutney is on the table

    Related recipes

    • Simple Vegan Banana Bread
    • Berry Banana Smoothie
    • Cabbage chutney
    • Vegan Jalfrezi Recipe
    • Swiss Chard And Potatoes
    • Cauliflower Sabzi
    • Beans Palya (Stir Fry)

    Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

    Follow me on social media Facebook, Instagram, and Pinterest.

    📖 Recipe

    A plate is with banana blossom chutney and stir fry on the table

    Banana Flower Recipe

    Uma Raghupathi
    Today, I want to share a banana flower recipe. Try this little-known super food, yet very affordable and easily prepared banana blossom chutney and Stir fry/ palya.
    4.92 from 12 votes
    Print Recipe
    Prep Time:15 mins
    Cook Time:25 mins
    Total Time:40 mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free
    Difficulty :Easy
    Servings 4 people
    Calories 130 kcal

    Equipment

    • Stainless Steel Pot

    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
    Prevent your screen from going dark

    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.
     
    The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 130kcal | Carbohydrates: 7g | Protein: 1g | Saturated Fat: 1g | Fiber: 4g | Vitamin C: 1mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

    « Cabbage Chutney
    Vegan Mango Ice Cream »

    Reader Interactions

    Comments

    1. Pavani

      June 17, 2021 at 4:02 pm

      I have never cooked with banana flower and after reading your post I am definitely going to buy it soon. Both the curry and the chutney look absolutely delicious.5 stars

      Reply
    2. Lata Lala

      June 17, 2021 at 2:46 am

      Cooking with banana flower always tempts me, but have never attempted. Seeing your post I am happy to have found a right recipe.5 stars

      Reply
      • Uma Raghupathi

        June 17, 2021 at 9:21 am

        Thank you, Lata!

        Reply
    3. Jagruti's Cooking Odyssey

      June 17, 2021 at 2:37 am

      I yet to try banana flowers in my cooking, they started arriving in the shops recently. Love seeing Indian dishes using them.

      Reply
    4. Mayuri Patel

      June 16, 2021 at 11:05 am

      I have yet to try cooking with banana flower and I haven't as yet tasted a dish with banana flower or blossom. I hear getting the right parts of the flower for cooking is actually an art.5 stars

      Reply
    5. Vandana

      June 16, 2021 at 6:23 am

      Thanks for sharing this recipe. I always see banana flower in the market but never knew what to do with it so never bought it. What's great is that you have shared not one but two recipes. I will definitely buy it next time.5 stars

      Reply
    6. Aish

      August 17, 2020 at 8:20 am

      Made this and it came out Yum. Thank you for the recipe5 stars

      Reply
    7. Nethra

      May 02, 2019 at 3:56 pm

      Had this few times. Great recipe!4 stars

      Reply
    8. Oli Forbes

      February 10, 2018 at 3:20 pm

      Not a great recipe to follow. Had this curry while I was in the Philippines, best curry I have ever had. Followed this recipe to recreate it. It didn’t end up getting served at my dinner party. Hard to source ingredients that ended up in the bin. Maybe more detail and explination may come in handy to future cooks.

      Reply
      • Uma Raghupathi

        February 10, 2018 at 3:26 pm

        Hi very sad to hear, this recipe is not worked for you. This is Recipe is from India and Karanataka state. Wherever you had in Philippines, won’t match with this Indian recipe. Tell me what part of the recipe need more detail and explanation? Thank you.

        Reply
    9. The Vegan 8

      August 22, 2016 at 8:26 am

      I absolutely love curry and this looks and sounds amazing!

      Reply
    10. Anjali

      August 22, 2016 at 5:53 am

      wow what a great recipe...loving all the indian flavors and ingredients, never had a version of this before!

      Reply
    11. Molly Kumar

      August 21, 2016 at 9:06 pm

      This looks scrumptious. I love the flavor of curry leaves with savory banana recipes and this is perfect!

      Reply
    12. mel | avirtualvegan.com

      August 21, 2016 at 4:20 am

      What an interesting recipe. I have never seen banana flowers in stores here but will keep an eye out for them next time I'm at an Asian store.

      Reply
      • Uma Raghupathi

        August 21, 2016 at 5:22 am

        Thanks Mel! Or look in Indian grocery store.

        Reply
    13. Amy Katz from Veggies Save The Day

      August 20, 2016 at 3:31 am

      I've only had banana flowers in restaurants. I look forward to making your recipe!

      Reply
    14. Strength and Sunshine

      August 19, 2016 at 8:31 pm

      What a lovely dish and such a beautiful way to serve it!

      Reply
      • Uma Raghupathi

        August 19, 2016 at 11:50 pm

        Thanks Rebecca:)

        Reply
    15. San_subbu@yahoo.com

      August 19, 2016 at 12:31 am

      Hello Uma ,
      Thank you for this recipe. Always wanted to make it .Can you please clarify how you sort out the Flower petals? Do you remove the heads of each petal or do you simply remove it from the layers and chop them finely?

      Reply
      • Uma Raghupathi

        August 19, 2016 at 4:30 am

        Hi, I removed the petals until it canes out easily ( do not use buds) and chopped it. Then chop the whole thing.

        Reply
        • San_subbu@yahoo.com

          August 19, 2016 at 10:23 am

          Thank you.

    Newer Comments »

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A women standing in front of a mountain

    Hello friends! My name is Uma and I am a vegan. But that's not all - I am also a mom.

    If you're curious about what being a vegan entails or just want to try some new recipes, keep reading! I'll share some of my favorite dishes with you.

    More about me

    My Cookbook

    cookbook displaying on white back ground

    Popular Recipes

    • Banana Flower Recipe
    • Barnyard Millet Dosa And Idli
    • Potato Kurma For Chapathi, Biryani, Poori
    • Cauliflower Sabzi
    • Cucumber Pineapple Smoothie
    • Instant Pot Khichdi

    Busy Weekdays Recipes

    • 35 Chapathi Side Dish Recipes
    • Ripe Papaya Salad
    • Proso Millet Upma - Instant Pot & Stove Top
    • Easy Mushroom Curry - Instant Pot
    • Frozen Okra In Air Fryer
    • Berry Banana Smoothie
    • Instant Pot Mushroom Rice
    • Instant Pot Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    COPYRIGHT © 2021 - 2022 SIMPLE SUMPTUOUS COOKING

    44 shares