Banana Flower Recipe – Authentic Vazhaipoo Stir-Fry with Coconut

Last Updated on 2 months by Neha Deshmukh

Banana Flower Recipe – Authentic Vazhaipoo Stir-Fry with Coconut

Introduction

Oh, Vazhaipoo! Banana flower. It’s a bit of an unusual ingredient, I know, but trust me on this one. This stir-fry was a regular in my grandmother’s kitchen, and the aroma always filled the house with such warmth. It’s a taste of home, a little bit of South India on your plate, and surprisingly delicious. I’m so excited to share this authentic Vazhaipoo stir-fry recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

This isn’t just another vegetable stir-fry. The banana flower has a unique, slightly tangy flavour and a wonderful, meaty texture. Combined with the fragrant tempering of spices and the sweetness of coconut, it’s a flavour explosion! Plus, it’s packed with nutrients – a truly wholesome and satisfying dish. You’ll love how versatile it is too, perfect with rice or tucked into a dosa.

Ingredients

Here’s what you’ll need to make this amazing Vazhaipoo stir-fry:

• 1 head Vazhaipoo (Banana flower)
• 1 tablespoon Plain Vinegar
• 2 tablespoons Indian Sesame Oil
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Cumin Seeds
• 2 sprigs Curry Leaves
• 4 Dried Red Chillies
• 2 Green Chillies
• 1.5 cups Onions, chopped
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chilli Powder
• 0.25 teaspoon Asafoetida (Hing)
• 0.75 teaspoon Salt (or to taste)
• 0.33 cup Fresh Shredded Coconut

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Vazhaipoo (Banana Flower): We’ll get into prepping this in detail below. It’s the star, so don’t skip that step!
• Sesame Oil: This is key. It really gives the dish that authentic South Indian flavour. Don’t substitute with another oil if you can help it.
• Spices: Freshness matters! If your spices have been sitting in the cupboard for ages, they won’t have the same punch.

Vazhaipoo (Banana Flower): Sourcing & Preparation

Finding banana flower can sometimes be a challenge depending on where you live. Look for it in Indian grocery stores or Asian markets. It’s the large, teardrop-shaped flower that hangs from the banana plant.

Now, the prep work. It looks intimidating, but it’s manageable! You’ll need to carefully remove the outer layers (which are tough) until you get to the tender florets inside. Then, remove the pistils and calyx from each floret – these can be a little bitter. Finally, chop the florets and soak them in a mixture of water and 1 tablespoon of plain vinegar. This prevents discoloration and removes any lingering bitterness.

Sesame Oil: The Authentic Flavor

I can’t stress this enough – use Indian sesame oil! It has a distinct nutty aroma and flavour that really elevates this dish. It’s different from Chinese sesame oil, so make sure you’re getting the right one.

Spices: Mustard Seeds, Cumin, & Asafoetida – A South Indian Trio

These three spices are the foundation of so many South Indian dishes. Mustard seeds add a lovely pop, cumin brings warmth, and asafoetida (hing) adds a unique savoury depth. Don’t be scared of the asafoetida – a little goes a long way!

Regional Variations in Spice Levels

Spice levels vary hugely across South India! Some families like it fiery hot, while others prefer a milder flavour. Feel free to adjust the amount of red chilli powder and green chillies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean and prep your banana flower as described above. Drain and rinse well after soaking.
2. Heat 2 tablespoons of sesame oil in a pan over medium heat.
3. Add 0.5 teaspoon of mustard seeds and let them crackle. This is important – it releases their flavour!
4. Add 0.5 teaspoon of cumin seeds, 2 sprigs of curry leaves, 4 dried red chillies (broken into pieces), and 2 green chillies (slit lengthwise). Sauté for a few seconds until the mustard seeds start to pop.
5. Add 1.5 cups of chopped onions and cook until they soften and turn translucent.
6. Stir in 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chilli powder, and 0.25 teaspoon of asafoetida. Sauté briefly – about 30 seconds – to release the flavours.
7. Add the drained and rinsed banana flower to the pan. Sauté on low heat for 7-8 minutes, stirring occasionally, until it’s tender but still has a bit of bite.
8. Add 0.75 teaspoon of salt (or to taste) and 0.33 cup of fresh shredded coconut. Cook for another minute, stirring well to combine.
9. Serve hot with rice or use as a filling for dosai/uthappam.

Expert Tips

Here are a few things I’ve learned over the years:

• Preventing Discoloration of Banana Flower: The vinegar soak is crucial! It keeps the florets looking fresh and vibrant.
• Achieving the Perfect Texture: Don’t overcook the banana flower. You want it to be tender but still have a slight crunch.
• Mastering the Tempering (Tadka): Keep a close eye on the spices while they’re tempering. You don’t want them to burn!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chillies and red chilli powder for a milder flavour. Add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (Onam, Pongal): This dish is often served as part of the Onam and Pongal feasts in South India.

Serving Suggestions

This Vazhaipoo stir-fry is incredibly versatile. It’s delicious served with:

• Steaming hot rice
• Dosa or Uthappam (as a filling)
• Roti or Chapati
• A side of yogurt or raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

• What is Banana Flower and is it edible? Yes! Banana flower is the blossom of the banana plant and is a popular vegetable in South Indian cuisine.
• How do I properly clean and prepare Banana Flower? It takes a bit of effort, but it’s worth it! Remove the outer layers, then the pistils and calyx from each floret. Soak in vinegar water to prevent discoloration.
• Can I use frozen Banana Flower in this recipe? While fresh is best, you can use frozen banana flower. Thaw it completely and drain off any excess water before using.
• What are the health benefits of eating Banana Flower? Banana flower is rich in fiber, vitamins, and minerals. It’s also believed to have antioxidant and anti-inflammatory properties.
• Can this Vazhaipoo stir-fry be made ahead of time? You can prep the banana flower and chop the onions ahead of time. However, it’s best to make the stir-fry just before serving for the best flavour and texture.