Banana-Flower Curry

Try this exotic banana-flower curry if you’re tired of the same-old veggies. In south India, almost every part of the banana tree is used. Along with green and ripe bananas, banana flowers and stems are also commonly used in cooking. Banana flowers are a good source of vitamins A and C.

The banana flower is purple, and looks like an elongated pear with a tapered end. It has a lot of layers, rather like cabbage. Beneath each layer are a bunch of light pink and cream-colored florets which grow into bananas.

The banana-flower curry is made with these florets after removing the black-tipped stigmas. Use your thumb to gently pry the florets open and remove only the black-tipped stigma (as they taste bitter).

Chop the florets and soak them in watery buttermilk overnight to remove bitterness and to prevent discoloration.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 1/4 cup green moong dal (whole mung beans with husk), soaked for a couple hours
• 2 cups banana flowers, finely chopped, and soaked in watery buttermilk overnight
• 1 cup onions, finely chopped
• 1/2 cup coconut, freshly grated
• 1 lime or lemon

For Seasoning

• 4-6 green chillies, slit lengthwise
• 2-3 red chillies, broken into a few pieces
• 5-6 curry leaves
• 1 tsp cumin seeds (jeera)
• 1/4 tsp mustard seeds (rai)
• Turmeric powder, a pinch
• Asafoetida powder (hing), a pinch
• 3 tsp vegetable oil

Preparation

1. Place the moong dal in a container with some salt and a little water and cook in a pressure cooker for 2-3 whistles and remove. Drain water if any.
2. Strain out the banana flowers from the buttermilk.
3. Heat oil in a medium skillet. Add the asafoetida powder, cumin, and mustard and saute until they start to pop. Then add the green and red chillies and fry for a minute. Add the curry leaves and turmeric powder and fry for a few seconds.
4. Add the onions along with some salt, and saute on medium heat until translucent.
5. Add the banana flowers, cooked moong dal, salt, and a sprinkle of water. Cover and cook on medium heat, stirring occasionally, until the flowers are tender.
6. Add the grated coconut and cook for a couple more minutes. Remove from heat.
7. Serve the banana-flower curry with lemon or lime wedges and plain rice. This curry tastes great with a dash of lime juice.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic