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.
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. I agree to be sent email.
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
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. 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.
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. 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. 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.
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.
Related recipes
Simple Vegan Banana BreadBerry Banana SmoothieCabbage chutney
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📖 Recipe
