Black Pea & Banana Flower Recipe – Authentic Indian Sabzi

Last Updated on 2 months by Neha Deshmukh

Black Pea & Banana Flower Recipe – Authentic Indian Sabzi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful and nutritious sabzi made with black peas (kale vatane) and banana flower (kelful). It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It might sound a little unusual, but trust me, the combination is absolutely divine! It’s a taste of authentic Indian home cooking that I’m so excited to share with you.

Why You’ll Love This Recipe

This Black Pea & Banana Flower Sabzi is more than just a meal; it’s an experience. It’s packed with flavor, incredibly satisfying, and surprisingly easy to make once you get the hang of prepping the banana flower. It’s a wonderful way to explore unique Indian ingredients and add some serious goodness to your plate. Plus, it’s a fantastic source of fiber and nutrients!

Ingredients

Here’s what you’ll need to create this delicious sabzi:

• 1 whole Banana Flower (Kelful)
• 1 cup Black Peas (Kale Vatane)
• 2 tablespoons Fresh Scraped Coconut
• 1 teaspoon Green Chilly Paste (adjust to your spice preference!)
• 1 tablespoon Chopped Coriander
• 1 ½ teaspoons Sugar
• 4 tablespoons Buttermilk or Tamarind Pulp
• 2 teaspoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric Powder
• ½ teaspoon Asafoetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk about these stars of the show!

Banana flower, or kelful, is a bit of an unsung hero. It has a slightly bitter, artichoke-like flavor and a unique, flaky texture. It’s incredibly versatile and used in cuisines across South India, West Bengal, and even parts of Southeast Asia. The buttermilk or tamarind pulp is essential – it prevents the banana flower from discoloring and adds a lovely tang.

Black peas, or kale vatane, are a winter staple in many Indian households. They have a nutty flavor and a slightly earthy taste. You’ll often find them used in curries, snacks, and even soups. They’re a great source of protein and fiber. In some regions, you might find dried black peas more readily available – don’t worry, I’ll cover how to use those in the FAQs!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those black peas in water for 6-7 hours. This helps them cook evenly and become beautifully tender.
2. Now for the banana flower. This is the most time-consuming part, but don’t be intimidated! Remove the outer purple bracts, then carefully separate the florets. Remove the calyx and pistil from each floret, and chop them finely. Place the chopped florets in a bowl of water mixed with buttermilk or tamarind pulp for about 30 minutes. This keeps them from turning brown and adds a lovely flavor.
3. Once the black peas are soaked, drain them and pressure cook until they’re nice and tender. About 3-4 whistles should do the trick!
4. Heat the oil in a pan over medium heat. Add the mustard and cumin seeds, and let them splutter – that’s where the magic begins!
5. Stir in the turmeric powder, asafoetida, and green chili paste. Sauté for a minute until fragrant.
6. Drain the banana flower and add it to the pan. Sauté for 4-5 minutes, adding a little water if needed to help it cook through. You want it to be tender but still hold its shape.
7. Add the cooked black peas, salt, sugar, and coconut to the pan. Mix everything well and cook for another 2-3 minutes, allowing the flavors to meld together.
8. Finally, sprinkle with chopped coriander and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Banana Flower Cleaning: Don’t be afraid to get your hands dirty! A sharp knife and a bowl of water are your best friends when cleaning the banana flower.
• Black Pea Texture: The goal is tender but not mushy. Keep an eye on them while pressure cooking and adjust the cooking time accordingly.
• Flavor Balance: The sugar and buttermilk/tamarind pulp are key to balancing the slight bitterness of the banana flower. Don’t skip them!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden dairy ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of green chili paste. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a finely chopped green chili directly into the sabzi for extra heat!
• Festival Adaptations: While not tied to a specific festival in my family, this sabzi is often made during the cooler months as a hearty and comforting meal.

Serving Suggestions

This Black Pea & Banana Flower Sabzi is fantastic with roti or rice. A side of yogurt or a simple dal complements it beautifully. I love serving it with a sprinkle of extra coconut and a squeeze of lemon juice for a burst of freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

(1) What are the health benefits of eating banana flower?

Banana flower is a nutritional powerhouse! It’s rich in fiber, potassium, calcium, and iron. It’s also believed to have antioxidant and anti-inflammatory properties.

(2) Can I use dried black peas instead of fresh? What adjustments should I make to the cooking time?

Yes, you can! Soak the dried black peas overnight. You’ll need to pressure cook them for a longer time – about 6-8 whistles – until they’re completely tender.

(3) How do I prevent the banana flower from discoloring after chopping?

The buttermilk or tamarind pulp is your best friend here! Soaking the chopped florets in it prevents oxidation and keeps them looking fresh.

(4) What is asafoetida (hing) and can I substitute it with anything?

Asafoetida, or hing, has a pungent aroma but adds a unique savory flavor to Indian dishes. If you can’t find it, you can substitute it with a pinch of garlic powder or a very small amount of onion powder.

(5) Can this sabzi be made ahead of time? How does it taste reheated?

Absolutely! It actually tastes even better the next day as the flavors meld together. Reheat gently on the stovetop or in the microwave.

(6) What is the best way to serve this dish to guests?

Present it beautifully with a sprinkle of fresh coriander and a side of yogurt. Explain the unique ingredients to your guests – they’ll appreciate the story behind the dish!