Banana Flower Curry Recipes

BANANA FLOWER CURRY

Banana Flower Curry image

This South Indian curry made with banana florets is as nutritious as it is delicious! Try it with steamed rice and ghee, fill it in your taco or top it on your flatbread.

Provided by Venu Bendapudi

Time 2h30m

Number Of Ingredients 12

Ingredients

2 Cups Banana Flower (Florets)
1/2 Cup Onion (Fine cut)
1 Tablespoon Jaggery ((mash to powder before cooking))
1 Tablespoon Tamarind ((de-seed and mash before cooking))
1/2 Teaspoon Sea Salt ((or to taste))
1 Tablespoon Coconut Oil
10 Leaves Curry Leaves ((for seasoning))
1 Pepper Green Chili Pepper ((for seasoning) cut to 3 pieces of 1 inch each)
1 Tablespoon Urad Dal ((for seasoning))
1/2 Cup Chana Dal (( use 1 tablespoon for seasoning))
1 Teaspoon Mustard Seeds ((for seasoning))
1 Teaspoon Cumin Seeds ((for seasoning))

Steps:

Separate banana florets from the petals; from outer cover of the florets, remove pistil (on the right side of the image) and discard.
Now cut the florets to fine pieces.
Blend and transfer to a large tea filter, wash drain, transfer to a bowl.
In another bowl, soak chana dal for about 30 minutes.
Pressure cook the blended, washed florets along with chana dal for about 10 minutes and set aside.
Set aside tempering (mustard and cumin seeds, urad dal, chana dal, curry leaves, green chili pepper) and other ingredients, in separate bowls for easy access.
Heat oil in a pan. Sauté tempering ingredients for a couple of minutes, add onions and sauté till onions are golden brown.
Add tamarind, jaggery and pressure-cooked banana florets, chana dal, mix well and cook for 5 to 7 minutes.
Transfer to serving container. Serve hot with steamed rice and ghee.

Nutrition Facts : Calories 215 kcal, Carbohydrate 36 g, Protein 7 g, Fat 5 g, Sodium 295 mg, Fiber 14 g, Sugar 7 g, ServingSize 175 g, SaturatedFat 3 g, UnsaturatedFat 2 g

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