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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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1 Comment

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