Banana flower possess anti oxidant properties, it helps in treating cancer, infections and premature aging. It manages diabetes, anemia reduces menstural problems and improves lactation. It contains lot of vitamins like A, E and C.
Banana flower is edible, I have never made any recipe from banana flower so when I saw this beautiful flower hanging from the banana tree at my parents house, asked my dad to cut it for me. My dad showed me how to peel the flower and how to clean the banana flower. It’s not easy to chop and clean a banana flower.
This recipe is easy to prepare, chopped flowers are par boiled then seasoned and topped with freshly grated coconut.
INGREDIENTS
- Vazhaipoo 2 cups
- Coconut. 3 tbsp
- Onion finely chopped 1
- Mustard seeds 1/2 tsp
- Urad Dal 1 tsp
- Dry red chillies 2-3
- Curry leaves 1 sprig
- Coconut oil 1-2 tbsp
- Buttermilk. 2 cups
- Turmeric powder 1/4 tbsp
- Salt to taste
METHOD
After chopping vazhaipoo soak it in buttermilk or it will change colour.
Take a deep pan heat water and add vazhaipoo( strain it out of butter milk), turmeric powder, salt and cook on medium flame for five minutes or until it is almost cooked. Turn off the heat and drain the water in a strainer. Keep it aside.
Take a deep frying pan heat coconut oil, add mustard seeds, when it splutters add onions, broken dry red chillies and curry leaves. Sauté till onion becomes transparent. Add turmeric powder mix it well.
Add the vazhaipoo and mix well, check for salt and cover and cook till it is done. Add the coconut , mix it well and turn off the heat.
Serve as an accompaniment with rice.
