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Tuesday, January 25, 2011

Kadali Bhanda Raee ( Banana flowers cooked in mustard paste )


















Cooking Time Required: 15-20 mins


Ingredients:
  • 1 no Kadali Bhanda/ banana flowers bunch
  • 1 small potato
  • 1 small tomato ( optional )
  • 5-6 garlic flakes
  • 2 tsp mustard seeds
  • 2 green chilli
  • 1 dry red chili
  • 1 tsp mustard oil
  • 1/5 tsp turmeric
  • 2 tsp vegetable oil
  • salt to taste


Preparation: Preparing the banana flowers is a time consuming and messy affair. It might just seem to be a daunting task for first timers.

Here is the list of steps that one needs to follow :

1. Rub a little bit of oil on your palms and fingers. This is to prevent blackening caused due to the sticky juice of thr flowers.

2. Keep a bowl of water with salt and turmeric at hand.

3. Remove the outer hard dark pink/crimson colored layers. These are not edible.















4. Now remove the bunch of yellowish pink flowers just under the hard layers. Remove the thin long stamen (with a thick head) and a hard petal like layer from each flower. These two parts are not edible.

































5. Cut up the flower into small pieces and immediately dunk into the turmeric water. This prevents the flowers from darkening due to oxidation.

6. Repeat the process for each layer. After the first 5-6 layers, the flowers will be closed. Rub each bunch between the palms/fingers to open them. Now it will be easier to remove the stamen and the hard petal like layer.

7. The flowers will keep getting smaller in size . Once it reaches a length of 1 inch or lesser, one need not remove any of the parts.

8. Boil the flowers along with the salt and turmeric water for about 3-4 mins. Drain and wash under running water to get rid of the bitterness. ( It is preferable to taste the flowers at this stage. If it still tasting too bitter for ones palate, it should be discarded ).


Cooking: Heat 3 tsp oil in a wok. Drain and sqeeze the banana flowers and add to the wok. Stir fry for 5 mins. Remove from wok and transfer to a pressure cooker.

Cut the rest of the vegetables into small pieces and add to the pressure cooker.

Grind the dry red chili, mustard seeds and half of the garlic flakes into a smooth paste. Add to the pressure cooker along with a little bit of water.

Add the green chillis ( slit into 2 ), remaining garlic flakes, mustard oil, salt and a pinch of turmeric.

Mix the contents of the pressure cooker and close the lid. Put on stove and allow to cook for 2 whistles.

Allow steam to escape. Open the lid and check if there for excess water remaining. If so, put back on stove and cook on a high flame with lid open to evaporate the water.

Serve with rice .


















Note: This curry tastes best when cold and it is even better the next day . Most of the curries prepared with mustard and garlic taste best when served cold.

3 comments:

  1. Very healthy and interesting dish,yumm!

    ReplyDelete
  2. I love this but I have never been able to find the banana flowers here in the US :(

    US Masala

    ReplyDelete
  3. Looks delicious. I've always been intrigued by this vegetable (or should that be fruit?), haven't cooked it before.

    Will try this out, thank you!

    ReplyDelete

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