Banana Flower Recipe
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.
Servings: 4 people
Calories: 130kcal
Equipment
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.
Nutrition
Calories: 130kcal | Carbohydrates: 7g | Protein: 1g | Saturated Fat: 1g | Fiber: 4g | Vitamin C: 1mg | Iron: 1mg