Instructions:
Prep the Banana Blossom: Remove outer layers and chop the inner layers finely. Soak slices in water with lemon juice for 15–20 minutes to reduce bitterness and prevent browning.
Heat Oil: In a pan, heat coconut oil and add mustard seeds. Let them splutter.
Sauté Aromatics: Add chopped onions, garlic, ginger, and green chili. Cook until translucent.
Add Spices: Stir in turmeric and a pinch of salt.
Cook the Blossom: Add drained banana blossom. Stir well and cook covered on low heat for 8–10 minutes or until tender.
Finish: Add grated coconut, stir, and cook for another 2–3 minutes.
Garnish: Top with fresh curry leaves or cilantro before serving.
Serving and Storage Tips:
Serve Hot: Pairs beautifully with warm rice or flatbreads like roti or chapati.
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to preserve texture.
Variations:
Protein Boost: Add cooked lentils or tofu cubes for added protein.
Tangy Twist: Mix in a spoonful of tamarind paste or a splash of lime juice at the end for a tangy finish.
Dry Fry: For a drier texture, skip covering the pan and stir-fry a bit longer.
FAQ:
Q: Is banana blossom safe for people with diabetes?
A: Yes! Banana blossom is low in glycemic index and high in fiber, which helps regulate blood sugar levels.
Q: Can I use canned banana blossoms?
A: Yes, but rinse thoroughly and reduce cooking time as they’re already partially processed.
Q: Why is the banana blossom soaked in lemon water?
A: It helps remove bitterness and prevents browning due to oxidation.
Q: Is this dish good for digestion?
A: Absolutely. It’s rich in fiber and easy on the stomach, making it perfect for older adults.
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