Add 2 tablespoons of oil only if needed and further cook the chopped banana flowers. Pour the coconut milk into the pan add 150ml5fl oz cold water and bring to a simmer.
When the banana flower appears half cooked In about 10 minutes add tamarind paste jaggery and salt.
How to cook banana flower curry. Banana flower or banana blossoms favorites. Add turmeric salt hing coriander curry leaves and mix. Heat oil in a pan and add mustard seeds urad dal chana dal asafoetida curry leaves sesame seeds ginger green chillies grated coconut and saute it.
Heat 2 tsp coconut oil in a kadai add mustard seeds cut red chillies and curry leave. Turn heat to low and add the banana flowers to the pan combine and cook for 5 minutes or until the banana flower is cooked. Roast on low flame until it turns aromatic.
In another bowl soak chana dal for about. Avoid frying them to a dark brown as they will bitter in taste. To cook the banana blossomplantain flower drain the water from the florets.
Add the banana blossom jackfruit or artichoke hearts and cook until hot. In small batches fry the chopped banana flower for 3-5 minutes or until they turn to a dark golden brown. Boil the banana flower pieces for 7 mins.
Add in chopped bract petals and boil for 5 minutes. Next add boiled banana flower reduce the heat and cook for 5 minutes. Cook uncovered for 5 to 7 minutes under medium flame.
Take fennel seeds mustard seeds chopped red chili sliced onion chopped curry leaves and grated coconut. Cut banana blossom and transfer into water later transfer into hot water pan and cook with little salt and lid on it. Allow to simmer 15 minutes stirring occasionally.
Season with a little extra salt if. Add boiled banana flower reduce flame and cook covered for 5 mins. Stir them well place a cover and allow to simmer for 5 more minutes.
Valai poo vada is a delicious South Indian snack prepared with banana flower lentils and spices. Heat 2 tsp of coconut oil in a kadai or wok. Leave a few slices of onions for tempering.
Drain the banana flower from the water and place it in the wok with the curry paste. This will be your acidic solution to prevent oxidation. Stir frequently to avoid burning on the bottom.
If necessary add a little water to cover the ingredients. Pressure cook them in a cooker with 12 cup water upto 2 whistles. Method 1 takes longer very common in India.
Separate banana florets from the petals. Now cut the florets to fine pieces. Cook until the onions just begin to soften and stir in banana flower.
Pour in the tamarind1 tbs and cook for a few minutes3-5 minutes. Drain them completely and cook them over medium heat with fenugreek Methi seeds and place a cover. The niramish vegetarian mochar ghonto with coconut narkel i.
Add mustard seeds curry leaves and red chilies. Separate a bowl add water and salt then pour some lemon juice or vinegar. From outer cover of the florets remove pistil on the right side of the image and discard.
Mocha is the banana blossom. Stir in the grated coconut serve and enjoy. Pour in a few tablespoons of water stir cover pan and reduce heat to simmer.
Drain off and keep aside. Now switch on the flame and add the chopped banana flower. Taste and season with salt if necessary.
The next step is to make the curry. Mochar ghonto is special to anyone who has grown up in Bengal. Once cool gently mash using the back of a ladle.
Mix in salt and grated coconut. Add bay leaves and kaffir lemon leaves plus the lemongrass stalks and coconut milk. Saute for a few more minutes.
Transfer the fried banana flowers to the kitchen paper towels to drain any excess oil. In a pan heat 3 tsp oil and add 2 tbsp chana dal 2 tbsp urad dal 3 dried red chilli. Add tamarind juice jaggery and cook it.
Remove the purple leaves bracts from the outside and separate in case you want to use them as serving plate otherwise. Firstly in a large vessel take water ½ tsp turmeric and 1 tsp salt. Blend and transfer to a large tea filter wash drain transfer to a bowl.
Add salt and grated coconut.