Banana Stem Recipe – South Indian Stir-Fry with Lemon & Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Banana Stem Recipe – South Indian Stir-Fry With Lemon & Mustard Seeds

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful South Indian stir-fry using banana stem. It’s a dish my grandmother used to make, and it always reminds me of sunny afternoons in her kitchen. Don’t let the unusual ingredient scare you; it’s surprisingly easy to prepare and absolutely delicious!

Why You’ll Love This Recipe

This banana stem stir-fry is more than just a tasty side dish. It’s packed with fiber, has a lovely slightly tangy flavor, and offers a wonderful textural contrast. It’s a fantastic way to add a unique vegetable to your diet and experience a little piece of South Indian cuisine. Plus, it comes together in under 20 minutes – perfect for a quick weeknight meal!

Ingredients

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

• 1 cup chopped banana stem
• 1 tsp mustard seeds
• 2 slit green chillies
• Few curry leaves
• ½ tsp oil
• To taste salt
• A pinch turmeric powder
• To taste lemon juice
• 2 tbsp finely chopped coriander leaves

Ingredient Notes

Let’s talk about these ingredients and how to get the best out of them. A little know-how goes a long way!

Banana Stem: Understanding Varieties & Preparation

Banana stems can be found at Indian grocery stores, or sometimes even Asian markets. When choosing, look for firm, heavy stems. Preparing it takes a little effort, but it’s worth it! You’ll need to remove the outer layers until you reach the tender inner core. Then, chop it into small pieces.

Buttermilk: The Key to Preventing Discoloration

Banana stem tends to oxidize and turn brown quickly. That’s where buttermilk comes in! Soaking the chopped stem in buttermilk prevents discoloration and adds a lovely tang.

Mustard Seeds: Regional Variations & Flavor Profile

Mustard seeds are a staple in South Indian cooking. Black mustard seeds are most commonly used, and they deliver a wonderful nutty, pungent flavor when tempered in hot oil.

Curry Leaves: Fresh vs. Dried – Which to Use?

Fresh curry leaves are always best! They have a vibrant aroma and flavor that dried leaves just can’t match. If you absolutely must use dried, use about half the amount called for in the recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the banana stem by removing the outer layers, cutting it into rounds, and then chopping it into small, bite-sized pieces. Place the chopped stem in a bowl and cover it with buttermilk. Let it soak while you prep the other ingredients.
2. Next, steam the chopped banana stem with a pinch of salt and turmeric powder until it’s tender. You can do this in a steamer for about 10-15 minutes, or cook it in a small amount of water with salt and turmeric in a pan until the water evaporates and the stem is cooked through.
3. Now for the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready to release their flavor.
4. Add the slit green chillies and curry leaves to the pan. Sauté for just a few seconds until the curry leaves become fragrant.
5. Pour this lovely tempering over the cooked banana stem and mix everything well.
6. Finally, squeeze in some fresh lemon juice to taste and garnish with the chopped coriander leaves. Give it one last mix, and it’s ready to serve!

Expert Tips

Want to take your banana stem stir-fry to the next level? Here are a few tips I’ve learned over the years:

• Achieving the Perfect Texture for Banana Stem: You want the banana stem to be tender but still have a slight bite. Overcooking will make it mushy.
• Adjusting Spice Levels to Your Preference: Feel free to adjust the number of green chillies to control the heat. You can also add a pinch of red chilli powder for extra spice.
• Selecting the Freshest Curry Leaves: Look for bright green, fragrant leaves. Avoid leaves that are wilted or brown.
• Ensuring Proper Buttermilk Soak: Soaking the banana stem in buttermilk for at least 15-20 minutes is crucial to prevent discoloration.
• Don’t skip the tempering! That mustard seed, chilli and curry leaf mix is where all the flavour comes from.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your buttermilk is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Mild to Spicy: My friend, Priya, loves to add a pinch of asafoetida (hing) to the tempering for a deeper flavour.
• Festival Adaptation: Incorporating into Onam/Sadya: During Onam, we often include this as part of the sadya (feast). It adds a lovely textural element to the meal.

Serving Suggestions

This banana stem stir-fry is best served warm alongside a plate of fluffy rice. It also pairs beautifully with sambar and rasam. It’s a wonderful side dish for any South Indian meal.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

What is banana stem and what are its health benefits?

Banana stem is the cylindrical stalk that supports the banana plant. It’s incredibly nutritious, rich in fiber, potassium, and vitamin B6. It’s known to aid digestion and promote gut health.

How do I know when the banana stem is cooked properly?

The banana stem should be tender enough to pierce easily with a fork, but still retain a slight bite.

Can I use vinegar instead of lemon juice?

While you can use vinegar in a pinch, lemon juice provides a brighter, more authentic flavor.

Can I prepare the banana stem ahead of time?

Yes! You can chop and soak the banana stem in buttermilk up to a day in advance. Store it in the refrigerator.

What if I don’t have buttermilk – what can I substitute?

You can substitute with a mixture of yogurt and water (about 1/2 cup yogurt + 1/4 cup water) or even a tablespoon of lemon juice added to water.