Banana flower also known as kesel muwa is a vegan/vegetarian delicacy you won’t be able to resist. Cooking banana cultivars are delicious when cooked in many ways.
Cooking time 30 minutes
Serves 4
Ingredients
2-3 Tbsp of coconut oil
Sun-dried chillies
5-10 Curry leaves
1/2 tsp Mustard seed
piece of pandan
1-3 medium-size Onion chopped/thinly sliced
1/2 medium-size tomato diced small
1 tsp chili flakes
1/2 tsp turmeric powder
1/2 tsp Chili powder
Salt to your taste
1 tbsp Maldive fish or fried sprats (optional, but taste better if used)
1 Banana blossom (1-2 cup) chopped and soaked in salt water and turmeric.
Oil for stir-frying, (¼ cup of oil)
Instructions
Start with peeling the first and second layers of dried petals of the banana blossom until you reach the soft pedal. Chop the blossom thinly (if using half, cling film wrap the other half and leave it in the refrigerator for another day). Transfer immediately to a bowl of salty, turmeric water and soak them for a few minutes to reduce the bitterness and discoloration. Drain and transfer this to a paper towel. In a medium pan add a little oil and Stir-fry them until golden.
On a separate saucepan or pot to add the coconut oil, sun-dried chillies, curry leaves, pandan piece and mustard seeds. Mix it a few seconds before adding the sliced onions and stir-fry this till it becomes brown for about 5 minutes. Add the diced tomatoes, mix well and cook for 2 minutes. Add the chilli flakes, chilli powder, and turmeric powder and salt. Add in the drained stir-fried banana blossoms into the pot and mix well. Remove from the heat and serve.
You can serve this delicious vegetable with white rice and dhal curry, fish or chicken of your choice.
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