Traditionally we have used banana stem from ages and it is a super-rich vegetable and neglected by many. Our ancestors were very intelligent and included all the available nutritive vegetables from their surroundings. In our native, usually most of the people rely on agriculture for a livelihood and include all parts of banana plant in day to day cooking. When a bunch of bananas is harvested, the banana tree is cut away. Which is 80% water and 20% fibre.
Eating banana stem is very good for health as well as the kidney. It’s high fibre nature is known for its cleansing property of the digestive system. So, it is very good for diabetic or kidney stone patients.
It has layers of covers which should be peeled off and foot long pieces are made by retaining only a couple of outer layers as a protective layer for this vegetable and they are stored and kept aside for future use.
According to the requirement, before chopping this veggie, chop off required length of the stem, remove outer remaining sheath, until you find the very soft inner core.
Now comes the chopping part. Make thin slices, while slicing you will see the thread like fibre, which sticks to the knife and sometimes it will stick to the slices itself. If you find any thread like fibre either in sliced pieces or knife, remove it by hand.
After slicing the roundels, stack 5 to 6 roundels one over the other and chop as desired. I usually make square small pieces for this salad.
Plantain stem – 10-inch long.
green chillies – 2 (if available use bird eye chillies)
Fresh Coconut – 2 table spoons
Lemon – ½
Coriander leaves – 1 table spoon (chopped)
Coconut Oil – 2 tsp
Mustard – 1 tsp
Hing – 1 pinch
Curry leaves – 1 spring
– Chop banana stem as described in description.
– Now, remove the remaining outer cover.
– Slice inner pith into roundels by removing thread like fibre.
– Stack all the roundels and chop as needed. I prefer small square pieces.
– Sprinkle salt and lemon juice and mix it thoroughly.
– Chop chillies.
– Do seasoning, heat oil, splutter mustard, add chopped chillies, hing and curry leaves.
– Add this seasoning over salad.
– Garnish with chopped coriander leaves and grated coconut.
– Goes very well with hot rice or curd rice.