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How to Use Banana Flower in the Kitchen
Banana flower is a nutritious, vitamin-rich ingredient that can be used in various recipes.
It is commonly used to prepare curries, stir-fries, and dips for lunch or dinner.
Additionally, it imparts a mild, pleasant aroma similar to that of bananas or bamboo shoots.
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Recipes:
Banana Flower-Coconut Stir Fry:
| Ingredients: |
| Banana flower chopped |
1 cup |
| Desiccated coconut |
½ cup |
| Salt |
As per taste |
| Oil |
1 t.spoon |
| Sesame seeds |
1 t.spoon |
| Curry leaves |
1 t.spoon |
| Lemon juice |
2-3 t.spoon |
| Garlic minced |
½ t.spoon |
| Onion chopped |
¼ cup |
| Mustard seeds |
1 t.spoon |
| Recipe: |
| Cutting instructions: Remove the small blossoms and finely dice the heart and tender purple bracts after discarding the tougher outer layers. To prevent the flower's slimy juice from affecting the texture, apply lemon juice while cutting. |
| Heat oil in a frying pan and add mustard seeds. |
| Once the mustard seeds crackle, add curry leaves and garlic, and sauté well. |
| Add chopped onions and cook until they turn translucent. |
| Stir in the banana flower, desiccated coconut, and salt. |
| Cook until the stir-fry becomes tender. |
| Serve hot with chapati or enjoy as a standalone dish for lunch or breakfast. |
| This nutrient-rich recipe is high in vitamins and minerals, benefiting children and elders. It also serves as a great tiffin option. |
Banana Flower Chutney (Dip):
| Ingredients: |
| Banana flower chopped |
1 cup |
| Oil |
2 t.spoon |
| Black gram lentil |
¼ cup |
| Salt |
As per taste |
| Peanut |
½ cup |
| Coriander leaves |
¼ cup |
| Red chilli |
2-3 whole |
| Jaggery |
1 t.spoon |
| Tamarind paste |
2 t.spoon |
| Recipe: |
| Bring a pot of water to a boil, add the banana flower, and cook for 2 minutes. Strain the water and let it cool. |
| Heat oil in a frying pan and add green gram lentils. Roast until golden brown. |
| Add peanuts and red chilli, and saute for 2-3 minutes. |
| Transfer the roasted mixture to a mixer jar along with the boiled banana flower, tamarind, jaggery, and salt. Blend into a smooth paste, adding water as needed. |
| Pour the dip into a bowl and garnish with fresh coriander leaves. |
| This healthy and flavorful dip can be enjoyed as a side dish, a fry dip, or even spread inside a chapati roll. |
Banana Flower-Pumpkin Salad:
| Ingredients: |
| Banana flower finely chopped |
1 cup |
| Pumpkin desiccated |
1 cup |
| Sesame seeds |
2 t.spoon |
| Salt |
As per taste |
| Oil |
2 t.spoon |
| Green chilli-garlic paste |
2 t.spoon |
| Onion chopped |
¼ cup |
| Pepper powder |
½ t.spoon |
| Lemon juice |
1 t.spoon |
| Curry leaves |
1 t.spoon |
| Recipe: |
| Rinse the pumpkin and banana flower thoroughly with water. |
| Heat oil in a frying pan, then add curry leaves and sesame seeds. |
| Once the sesame seeds pop, add green chilli and garlic paste. Saute for 30 seconds. |
| Add chopped onions and saute for 1 minute. |
| Stir in the banana flower and pumpkin. If the pumpkin is hard or you prefer a softer texture, pre-boil it before adding. Turn off the heat. |
| In a separate bowl, mix the cooked ingredients with salt, pepper powder, and lime juice. |
| Serve at room temperature. |
| This nutritious one-pot meal is perfect for breakfast or lunch. It is also a great option for children's tiffin, providing nourishment and taste. |
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