Almost every part of the banana plant is edible and the flower is one of the most healthiest option available. Though the cleaning and chopping part involves some work, the health benefits that this offers is worth the effort taken. This is a stir fry recipe and goes very well with sambar rice or just plain rice with ghee. As regards the health benefits, it wards off infections and is very very good for people with diabetes. Apart from this, it is a rich source of vitamins and minerals. I had already posted a guest recipe(dosa recipe) with banana stem/ Vazhaithandu (Check it out here). Lets move on to this recipe now.
Preparation Time: 1 hr soaking time + 30 mins cleaning time
Cooking Time: 20 minutes
Chopped Banana florets – 2 cups
Toor Dal – 1/2 cup
Channa Dal – 1/4 cup
Red Chillies – 3 or 4 (depending on the level of spiciness)
Lemon juice – 1 – 2 tsp (optional)
Oil – 2 tsp
Salt – to taste
Curry Leaves – a few
Mustard Seeds – 1 tsp
Asafoetida/Hing – 1/4 tsp
1. Remove the florets from the banana flower. Chop them finely and immerse in buttermilk so that they do not turn black in color.
2. Soak the dals together for 1 hour. Grind the soaked dals along with red chillies, hing and salt to a coarse paste.
3. Pressure cook the florets and the dal paste for 3 whistles.
4. Heat oil in a pan. Temper mustard seeds and curry leaves.
5. Add the florets and dal mixture. Add required salt for the florets.
6. Mix well.
7. Garnish with coriander leaves. Switch off the flame and add lemon juice if you wish to have a tangy taste.