Being from Mangalore, banana/plantain forms a significant part of our cuisine. While raw banana, banana plant stem, banana flower, and even ripe plantain are used in everyday cooking, banana leaf is used as a plate for serving the meal. This is a simple, yet tasty stir fry (palya) recipe that I am very fond of. This dish is best served with hot rice and rasam or tambuli.
Banana flower has maroonish-brown layered peel. Keep removing the peel until you reach the heart that is partially white. This is the edible part that is used in this recipe.
Banana Flower Stir Fry | Baale Hoovu Palya
(serves two)
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
Heart of a banana flower, grated
2 tbsp buttermilk
1/2 tsp jaggery, powdered
1/2 tsp red chili powder
1/4 tsp turmeric powder/haldi
Salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal/split black gram
1/2 tsp chana dal/bengal gram/split chickpea
A pinch of hing/asafoetida
4-5 curry leaves
1 tbsp grated coconut
Method
In a dish, add buttermilk, salt, jaggery, red chili powder, and turmeric powder to the grated banana flower. Mix well and pressure cook.
In a small wok, heat the oil for seasoning. Put in the split black gram, bengal gram, and mustard seeds, when they pop, add in the curry leaves and asafoetida. Add the cooked banana flower mixture to the wok and fry until all the moisture is dry and crispy. Turn off heat and garnish with grated coconut.
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