Banana blossom curry

We are familiar with health benefits of banana fruits. Did you know that banana stem, banana leaves and banana blossoms have health benefit too?

Banana blossom is nothing but the inflorescence of banana tree. It contains flowers between the dark purple bracts. When you open these bracts you will find whitish tender bracts that is edible. The flowers present in-between are also edible. What are the health benefits of banana blossoms – many!

These blossoms are helpful in menstruation cycle – reducing the blood flow and controlling period pain. It is a good lactating agent and contains vitamin A, E and C. Traditionally for lactating mothers the dish prepared using these blossom was recommended by grandmothers . It is slightly bitter but once cooked tastes delicious. Since they contain magnesium, banana flowers reduce anxiety and boosts the mood. They are natural anti depressants without any side effects. A study shows that banana blossoms can increase hemoglobin levels.

Why wait? Include banana blossoms in your diet. It is easily available in many Asian grocery stores. Here recipe for banana blossom curry.

Ingredients:

1. Banana blossom -500 grams
2. Turmeric powder -1 tsp
3. Ginger paste- 1/4 tsp
4. chopped Green chilli -3
5. Chopped Onion- One cup
6. Grated coconut -3 Tbs
7. Red chilli powder – 1/4 tsp
8. Salt to taste
9. Coconut Oil or sesame oil- Tsb
10. Mustard -1/4 tsp
11. Cumin -1/4tspoon
12. Curry leaves
13. Whole moongdal cooked – 1/4 cup
14. Coriander – chopped -1/4 cup
15. Light butter milk -1/4 cup buttermilk and one cup water

Selecting the banana blossom:

 When you select the banana blossom make sure that the leaves of blossom are tightly overlapping to each other. When you peel the leaves the flowers inside present at bottom should be fresh.

Preparation:

• First step for preparing this curry is to clean the blossom. Remove or peel off and discard the tough, old outer layers of the banana blossom. Keep only tender edible portion of the blossom.

• Keep buttermilk and salt in a bowl to transfer the chopped blossom.

• Carefully chop the banana blossom and the flowers and transfer it to very light buttermilk and salt. This acidic liquid keeps the bannana blossom color almost intact and does not allow it to turn black.

• Take out the chopped blossom from butter milk and wash in water.

• To this now add turmeric powder, salt and transfer to a container with little water, close the lid and boil for about 15 to 20 minutes.

• Separate the chopped blossoms from the cooked water. This will help to remove if there is any bitterness in the blossom.

• In a pan add coconut oil or sesame oil – heat and add mustard, cumin, green chilli, red chilli followed by curry leaves, onion and ginger paste. Under medium flame mix all the ingredients well.

• Now add chopped banana flower, cooked moongdaal, grated coconut, salt, chili powder and mix well and, cook for 15 minutes. While cooking make sure to check whether ingredients are mixed and cooked.

• Remove the curry from the flame, add chopped coriander and serve hot with roti, chapati or as a side dish. This curry is delicious when mixed with rice.

Recipe: www.werindia.com