Banana Flower with Potatoes

A banana is not just a super fruit. Every part of the banana tree can be used for something or the other.

Banana leaves have been used as natural plates to eat food on for generations. The branches of the banana are used during pujas in Hindu households, as also to carry earthen lamps for decoration during Diwali. The best part for me is the banana flower, which is not just tasty but offers a host of health benefits.

Banana flower is a delicacy in many parts of Southeast Asian countries. It is consumed raw, steamed or cooked with other vegetables. It is a rich source of iron and helps keep blood pressure in check. It wards off infections and has antioxidant properties. It is also a superfood for women’s health as it acts as a natural cure for cystic acne, PMS problems, reduction in menstrual bleeding and a flawless skin! So many good reasons to have this superfood on the plate, right?

I have seen and eaten it a lot throughout my childhood in my own culture, and I remember how we used to compare its taste to that of meat as children. This recipe is a traditional Assamese preparation that I have grown up eating, but I have added a slight twist of my own.

Here’s the recipe, do watch the video for a more detailed look into the de-flowering and the chopping of the various parts of the banana flower.

Preparation time – 30 minutes

Cooking time – 60 minutes

Serves – 4

Ingredients

1 whole banana flower, finely chopped (see deflowering steps above/in the video)
4 tbsp mustard oil
1 tbsp mustard seeds
10-12 fresh curry leaves
2 onions, finely chopped
2 green chilies, chopped
1 tsp ginger garlic paste
1 tsp black pepper powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2 medium tomatoes, finely chopped
2 medium potatoes, chopped in cubes
500 ml water
1 tsp fresh garam masala
Freshly chopped coriander leaves for garnish
Salt to taste

Directions

Deflowering the banana:

Deflowering a banana flower before cooking can be tricky, which is why I have included it in the recipe video. The outer pink petals are mostly left out and used for plating instead. It makes for a very pretty sight. There are two parts which are going to be used in the subzi – the small flowers within the pink petals and the white banana heart in the middle.

Preparing the tiny flowers within the pink petals take patience, as each stem and petal inside the flower needs to be discarded, which is quite a time-consuming task. After removing the stems, the tiny white flowers are then finely chopped up and added to the subzi, along with the heart of the flower.

I would suggest that you dip the banana flower and the tiny flowers in lemon water before chopping them up. This will help reduce the glue that exists within the flower, reduce bitterness (if any) and also save it from browning.

Cooking instructions:

Heat mustard oil in a kadhai. Add mustard seeds, let them splutter. Throw in the curry leaves and give it a gentle stir.
Add the finely chopped onions and green chilies. Saute them till they turn brown.
Next, add 1 tsp of fresh ginger garlic paste. Fry this till the raw aroma of the ginger and garlic disappears.
Season with salt, turmeric powder, black pepper powder, coriander powder and cumin powder. Cook the mixture thoroughly till all the spices and condiments come together and there is no rawness left.
Finely chop two medium tomatoes and add them once the onions are cooked and assimilated well with the spices. Cook the tomatoes for another five minutes till they merge into perfect harmony with the onions. Add a splash of water if required.
Wash the potatoes thoroughly and add to the onion and tomato mixture, followed by the addition of the chopped banana flower. Since the potatoes and banana flower are raw, we need to cook them through. Keep frying the two for another five minutes, till all the water releases. The tomatoes will release more water of its own, which can be a base for the potatoes and banana flower to cook in.
Keep stirring in medium flame for another 10 minutes, till you think the subzi has been fried well. Banana flower takes some time to cook. Since we haven’t boiled it in the pressure cooker before adding it to the curry, we will cook it for a longer duration in the kadhai. Add 500 ml water to the subzi, give it a gentle stir and cover it up. Let the subzi cook for a good 20 minutes in medium to low heat.
Remove lid after twenty minutes, and give it a light stir. You can add more water depending on the consistency that you want. I like mine in a semi gravy, not too thick, not too thin.
Season with some fresh garam masala and coriander before taking it off the heat. Enjoy with some hot parathas, rotis or dal rice.

I hope you try this recipe. It is one of my favorite and like I said, is a must addition to our palettes for its health benefits.

If you like this, do try it. You can follow the video along with the instructions as well. Always love hearing from you so do drop me a comment! 🙂

Facebook0 Tweet0 Pin0Shares0