Ingredients with Measurements:
- 1 banana flower, chopped
- 2 tablespoons oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 cup coconut milk
- Salt to taste
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
Special equipment needed:
- Chopping board
- Knife
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Remove the outer layers of the banana flower until you reach the tender, pale yellow layers.
2. Cut the banana flower into small pieces and soak them in water with a tablespoon of lemon juice for 10 minutes.
3. Drain the water and rinse the banana flower pieces.
4. Heat oil in a large pot or Dutch oven over medium heat.
5. Add chopped onion and sauté until it turns golden brown.
6. Add minced garlic, grated ginger, cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala. Stir well and cook for 2-3 minutes.
7. Add the chopped banana flower pieces and stir well.
8. Pour coconut milk and add salt to taste. Mix well.
9. Cover the pot and let it cook for 20-25 minutes on medium-low heat.
10. Stir occasionally and check if the banana flower is cooked and tender.
11. Once the banana flower is cooked, turn off the heat and add lemon juice. Mix well.
12. Garnish with fresh coriander leaves and serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 15g
Carbohydrates: 18g
Protein: 3g
Fiber: 5g
Sodium: 300mg
Substitutions for ingredients:
- You can use any vegetable oil instead of coconut oil.
- You can use any type of milk instead of coconut milk.
- You can use lime juice instead of lemon juice.
Variations:
- You can add potatoes or carrots to the curry for more vegetables.
- You can add tofu or paneer for more protein.
- You can add more spices or adjust the spice level according to your taste.
Tips and tricks:
- Soak the banana flower in water with lemon juice to prevent it from turning brown.
- Use a sharp knife to chop the banana flower into small pieces.
- Stir occasionally to prevent the curry from sticking to the bottom of the pot.
- Adjust the consistency of the curry by adding more or less coconut milk.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the banana flower curry in a bowl with rice or bread. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Rice or bread
Suggested side dishes:
Cucumber raita, papad, or pickles
Troubleshooting advice:
- If the banana flower is not cooked, add more water or coconut milk and let it cook for a few more minutes.
- If the curry is too thick, add more coconut milk or water to adjust the consistency.
- If the curry is too spicy, add more coconut milk or yogurt to balance the spice level.
Food safety advice:
Make sure to wash the banana flower thoroughly and remove the tough outer layers before cooking.
Food history:
Banana flower curry is a popular dish in South Indian cuisine. It is also known as "vazhaipoo curry" in Tamil Nadu.
Flavor profiles:
The banana flower curry has a mild and slightly sweet flavor with a hint of spice from the spices used in the curry.
Serving suggestions:
Serve the banana flower curry as a main dish with rice or bread.
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Region: Indian