Sautéed Banana Blossom
- Banana Flower – 1
- Sambar Powder – 1 1/2 tsp
- Turmeric – 1/2 tsp
- Salt – 1/2 tsp adjust per taste
- Water – As needed
- Onion – 1 Small finely chopped
- Garlic – 4 Chopped
- Grated Coconut – 1/4 Cup
- Oil – 1 Tbsp
- Mustard – 1/4 tsp
- Broken Urad Dal – 1/2 tsp
- Jeera – 1/2 tsp
- Curry Leaves – 4 chopped
- First, clean the banana florets. Refer to my post “How to clean Banana Flower for Cooking”.
- Add salt, turmeric, sambar powder to about 2 cups of water (sufficient water to cook the florets) and bring to a boil. Add the chopped banana florets into the boiling water and cook until the florets are 90% done. Drain the water and keep the cooked florets aside.
- Now heat a pan with oil, add the mustard. Once it splutters, add the other items under “To temper” in the given order. Once the urad dal turn golden brown in color, add the onion and garlic.
- Saute until the onion turns translucent. Add the cooked banana florets to the pan and saute until they are dry. Since they are already cooked, it should not take more than a few minutes.
- Finally, add the grated coconut and toss for a couple of minutes until everything combines well.
Note: do not overcook the florets, they will taste bitter. Coconut is optional, but adding it would give an excellent flavor to the dish.
The banana flower is packed with essential minerals such as phosphorous, calcium, potassium, copper, magnesium and iron. All there is to know and happy cooking with the Vazhaipoo Poriyal | Sauteed Banana Blossum recipe.