Banana Flower Recipe – Authentic South Indian Stir-Fry with Coconut

Last Updated on 2 months by Neha Deshmukh

Banana Flower Recipe – Authentic South Indian Stir-Fry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful banana flower stir-fry. It’s a dish my grandmother used to make, and the aroma always filled the kitchen with such warmth. It might sound a little unusual, but trust me, this South Indian delight is absolutely worth trying! It’s a fantastic way to add some unique texture and nutrition to your meals.

Why You’ll Love This Recipe

This banana flower stir-fry isn’t just delicious; it’s also packed with goodness. Banana flower is a surprisingly healthy ingredient, rich in fiber and nutrients. Plus, the combination of spices, coconut, and the slightly tangy banana flower creates a truly unforgettable flavor. It’s a little bit different, a little bit special, and totally addictive!

Ingredients

Here’s what you’ll need to make this amazing dish:

• 1 medium banana flower
• 3 tablespoons moong dal (split yellow lentils)
• ¼ teaspoon turmeric powder
• 3 tablespoons grated coconut
• 4 cloves garlic
• 1 medium big onion
• ½ teaspoon cumin seeds
• 1 tablespoon oil
• ¾ teaspoon mustard seeds
• ½ teaspoon urad dal (split black lentils)
• 6 curry leaves
• 1 green chili
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec! Banana flower is the star, of course. It takes a little prep, but it’s so worth it.

• Banana Flower: You’ll find it at Indian grocery stores, often sold still encased in its purple bracts. It needs a thorough cleaning to remove the flower’s petals and inner parts – we’ll get to that in the instructions! Soaking it in buttermilk is key to prevent discoloration and remove some of the bitterness.
• Regional Variations: In some parts of South India, they add a squeeze of lime juice to the banana flower after soaking. Feel free to experiment!
• Buttermilk Soaking: Don’t skip the buttermilk! It really does make a difference in both color and taste. If you don’t have buttermilk, you can use yogurt diluted with a little water.
• Moong Dal: This adds a lovely nutty flavor and texture. You can substitute with chana dal (split chickpeas) if you prefer.
• Fresh Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, thoroughly clean the banana flower. Remove the outer purple bracts layer by layer until you reach the edible heart. Then, carefully separate the florets and soak them in buttermilk for about 30 minutes. This keeps them from turning brown and mellows out the flavor.
2. While the banana flower is soaking, let’s prep the spices. Heat the oil in a pan over medium heat. Add the mustard seeds and urad dal. Once they start to splutter (it’s a good sign!), add the curry leaves, chopped green chilies, chopped onions, and minced garlic.
3. Sauté everything until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
4. Drain the banana flower and add it to the pan. Add the turmeric powder and sauté for another minute or so.
5. Now, add enough water to just cover the banana flower. Bring it to a boil, then reduce the heat and simmer until the banana flower is tender and the water has evaporated – about 5-7 minutes.
6. Finally, stir in the grated coconut and the dry roasted cumin powder. Cook for 2-3 minutes, stirring constantly, until everything is well combined. Season with salt to taste.
7. Serve hot with rice or roti!

Expert Tips

• Roasting Cumin Seeds: Dry roasting the cumin seeds really brings out their flavor. Just heat them in a dry pan over medium heat until fragrant, then grind them.
• Don’t Overcook: You want the banana flower to be tender, but not mushy. Keep an eye on it while it’s simmering.
• Spice it Up: Feel free to adjust the amount of green chili to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chili.
  • Medium: Use 1 green chili, finely chopped.
  • Hot: Add 2 green chilies and a pinch of red chili powder.
• Festival Adaptations: This dish is often made during Onam and Pongal in South India. It’s a wonderful addition to the festive spread. My aunt always makes a huge batch for Onam!

Serving Suggestions

This banana flower stir-fry is incredibly versatile.

• It’s fantastic with a simple bowl of steamed rice.
• Serve it with roti or paratha for a more substantial meal.
• A side of yogurt or raita complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is banana flower and where can I find it?

Banana flower is the edible flower of the banana plant. You can usually find it at Indian or Asian grocery stores.

How do I prevent the banana flower from turning brown?

Soaking it in buttermilk is the best way to prevent discoloration.

Can I use pre-ground cumin powder instead of roasting and grinding my own?

You can, but roasting and grinding your own cumin seeds will give you a much more flavorful result.

What is the best way to remove the bitterness from banana flower?

Soaking it in buttermilk helps to remove some of the bitterness. You can also blanch it briefly in boiling water.

Can this dish be made ahead of time?

You can prep the ingredients ahead of time, but it’s best to cook the stir-fry just before serving.

What are some good accompaniments to serve with this banana flower stir-fry?

Steamed rice, roti, paratha, and a side of yogurt or raita are all great choices!

Enjoy this little piece of South India in your kitchen! I hope you love it as much as my family does. Let me know in the comments if you give it a try!