Banana blossom, or banana flower, which is the
flower from the banana tree, makes its appearance on the banana trees grown in
Nava's Zen. This nutritional Zen is often overlooked. While popular in
traditional home kitchens, especially among Indians, it’s rarely seen in modern
recipes or restaurants. In fact, during my trips to India, I surprisingly
didn’t find any banana blossom dishes in eateries. Perhaps it’s due to the
meticulous cleaning process, which I've shared in this Zen cuisine.
Despite its known Zen benefits, this superfood is slowly fading from our diets, replaced by processed options and supplements. Easy to prepare and delicious in stir-fries and curries, banana blossom allows us to enjoy wholesome flavors while reaping its many health benefits.
Banana Blossom /Flower Stir Fry)
Ingredients
1 banana
blossom, cleaned and thinly sliced
1 large onion,
sliced
1 tsp coriander
seeds
1 tsp fennel
seeds
2 tbsp fresh
grated coconut
1 tsp turmeric
powder
2 sprigs curry
leaves
2 tbsp oil
Salt to taste
Heat oil in a
pan.
Sauté garlic
and onion until golden.
Add coriander
and fennel seeds, then stir.
Add coconut and cook for 1-2 minutes.
Ingredients
1 Banana blossom
(Vazhaipoo)-
cleaned, chopped and soaked in water till cooking
time
½ cup Kadalai paruppu/Chana Dal
- soaked for at least 4 hours and rinsed
5 shallots – smashed
5 garlic – smashed
1cup coconut milk
½ tbps turmeric
powder
Red chili
powder:
as needed
2 tbsp coconut oil
Salt: To taste
Method
Pressure cook dal, shallots, garlic with
turmeric powder to soften.
Heat coconut
oil, sauté the banana blossom with red chili powder and salt
until softened.
Add the cooked
dal and coconut milk.
Simmer briefly and remove from heat.
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