Sauté aromatics: In a pan, heat oil over medium flame. Add onions and garlic. Sauté until fragrant.
Cook the blossom: Add the chopped banana blossom and stir well. Sprinkle turmeric, pepper, and salt. Mix evenly.
Simmer: Cover and cook on low heat for 10–12 minutes, stirring occasionally, until tender.
Add acidity: Once cooked, squeeze lemon juice or add vinegar for flavor balance.
Garnish and serve: Top with grated coconut and coriander. Serve warm.
Serving and Storage Tips:
Serving: Pair with brown rice, millet, or whole grain flatbread for a complete, balanced meal.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
Variations:
Add protein: Mix in cooked lentils or tofu for added protein.
Spice it up: Add curry leaves, mustard seeds, or cumin seeds for a more Indian-style version.
Coconut milk twist: For a creamy version, add 1/4 cup of coconut milk before simmering.
FAQs:
Q: Can banana blossoms be eaten raw?
A: While technically edible raw, they’re often bitter and tough—cooking reduces bitterness and makes them more palatable.
Q: Are banana blossoms safe for people with diabetes or hypertension?
A: Yes, banana blossoms have a low glycemic index and may help regulate blood sugar and blood pressure when included in a balanced diet.
Q: Where can I find banana blossoms?
A: They are available fresh in Asian markets or canned in health food stores and online. Fresh is ideal for this recipe.
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