Plantain flower, aka Banana flower, is a superfood for humans. It contains various vitamins, minerals and fibres. The abundance in every aspect makes them an excellent source of healthy nutrients for diabetes, nursing mothers, and anaemic persons to increase their haemoglobin level.
We usually use the whole flower, which we call Kundige / Baale Mothe, and I have already shared a delicious traditional chutney recipe and dosa recipe by using Banana/ plantain flower.
The age-old practice of soaking chopped banana flowers in buttermilk laced water will be beneficial in two ways. It would control blackening due to oxidization and eliminate the bitter sap that would turn bitter after cooking. The recipe is straightforward and earthy in taste.
Banana flower – 1
Tamarind – 1 tsp
Turmeric – ½ tsp
Jaggery – 1 to 2 tsp
Red chilli powder – 1tsp
Grated coconut – 1 cup
Coconut oil– 1 tablespoon
Mustard – 1 tsp
Urad dal – 1tsp
Cumin – ½ teaspoon
Red chilli -1
Curry leaves – 1 spring
Water – 1 bowl
Curd – 1 serving spoon or little Tamarind
-Soak tamarind in a cup of water and keep aside.
-Wash banana flower from outside and remove outer purple bract (remove 2 layers) and discard.
-Now, take one bowl of water with 1 serving spoon of curd and mix and keep it ready. (This water will avoid decolouration of the choppings)
-Start chopping banana flower from the tip (refer to the above picture)
-Keep on adding the chopped part to curd water.
-While chopping, whenever the outer shell opens by itself, discard that and proceed to chop.
– After the chopping, drain the curd water and collect the banana flower choppings.
-Take one Kadai/ wok. Do seasoning, heat oil, splutter mustard, urad dal, cumin, red chilli, curry leaves.
-Add tamarind water, salt, turmeric, jaggery, red chilli powder, and drained choppings and cook in a low flame by closing the lid.
-When it is cooked and water drained, garnish with coconut and mix nicely. Serve with hot rice.
NOTE: For the vegan version, instead of curd, use diluted tamarind water