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Tender Banana Stem Poriyal

Healthycooking's picture
  Banana stem 12 Inch (1 Slim Piece)
  Buttermilk 1⁄2 Liter
  Coconut 1⁄2 , grated
  Green chillies 6 , deseeded
  Cumin seeds 1 Teaspoon
  Coriander seeds 1 Teaspoon
  Onion 1 Medium, finely chopped
  Garam masala 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Groundnuts 2 Tablespoon
  Asafoetida 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Crushed jaggery 1 Tablespoon
  Curry leaves sprigs 2
  Salt To Taste
  Peanut oil 1 Tablespoon

• Cut the banana stem into fine julienne strips and wash them and soak them in the buttermilk for 1 hour.
• Place 1/2 a cup of oil in a vessel and place on a medium heat. Add the curry leaves and mustard seeds and allow the seeds to crackle. Then, add the asafoetida and the ground masala and fry it over a low heat for 3 minutes.
• Squeeze the banana stem pieces between both your hands and add them to the masala. Stir for 3 minutes and add 1 1/2 cup of water and allow to simrner for 10 minutes. Add salt and mix well and add the crushed jaggery.
• If it is necessary, add a little more water. The stem pieces should become tender.
• Serve with rice, curds and pickle.

Recipe Summary

Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1490 Calories from Fat 883

% Daily Value*

Total Fat 104 g160.5%

Saturated Fat 64 g319.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 636.7 mg26.5%

Total Carbohydrates 115 g38.3%

Dietary Fiber 30.7 g123%

Sugars 39.3 g

Protein 41 g81.9%

Vitamin A 17.5% Vitamin C 309.9%

Calcium 30.8% Iron 80.4%

*Based on a 2000 Calorie diet

1 Comment

Shrin Cusio's picture
Where can I buy banana stem from, in Toronto?
Tender Banana Stem Poriyal Recipe