Banana flower/vazhaipoo or you prefer to high-tech the name, you call it banana blossom. For me, banana flower or jantung pisang lah. Simple as that. The flower obviously is from the banana tree and said as exotic. Really?? Never knew so because mum cooked so often until we got tired of eating. Well, those days banana trees were everywhere and neighbours were kind people. Now, you won't even dare ask your neighbour even if you see the flower idling and almost rotting on the tree. What to do? Neighbours don't want to be friendly. Never mind. Leave them alone and buy the flower from the Indian stalls at the wet market.
The flower I've been told can be eaten raw and cleaning it, ohhhh!! patience is virtue - open the purple petals/leaves, take out the long yellow flowers, pull out the sort of hard thing or string from each of the flowers, rinse and slice together into tiny pieces. Also, advisable to wear gloves to avoid the black stains.
And then, can we cook now??? This style - quite basic with the essential Indian ingredients. The taste we love and you know what, just eat with plain rice. Really spectacular and appetising.
1 banana flower - clean and slice
1 large onion - slice
5 garlic - slice
2 tbsp fresh grated coconut
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp turmeric
2 sprigs curry leaves
2 tbsp oil
Salt to taste
Sauté garlic and onion.
Add coriander seeds and fennel seeds.
Stir and add coconut.
Stir just for a minute or two.
Add flower, turmeric, curry leaves and salt.
Stir and fry to soften the flower and dish out.
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