Ingredients with Measurements:
- 1 banana flower
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/4 cup grated coconut
- 1 tablespoon lemon juice
Special equipment needed:
- Cutting board
- Knife
- Skillet or wok
Step-by-step instructions:
1. Peel off the outer layers of the banana flower until you reach the tender, pale yellow leaves. Discard the tough outer layers.
2. Cut off the top of the banana flower and remove the stamen (the long, thin, purple flower inside). Chop the remaining flower into small pieces.
3. Heat oil in a skillet or wok over medium heat. Add mustard seeds and cumin seeds and let them splutter.
4. Add chopped onion and garlic and sauté until the onion turns translucent.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Add chopped banana flower and mix well. Cover and cook for 10-15 minutes or until the banana flower is tender.
7. Add grated coconut and lemon juice. Mix well and cook for another 2-3 minutes.
8. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 12g
Protein: 2g
Fiber: 4g
Substitutions for ingredients:
- Mustard seeds can be substituted with cumin seeds.
- Red chili powder can be substituted with paprika or cayenne pepper.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use different spices such as garam masala or curry powder for a different flavor profile.
- Add chopped tomatoes for a tangy twist.
Tips and tricks:
- Soak the chopped banana flower in water with a little bit of lemon juice or vinegar to prevent discoloration.
- Use a food processor to chop the banana flower quickly and easily.
- Adjust the amount of spices according to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the banana flower stir fry in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro or chopped peanuts.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Cucumber raita
- Roasted eggplant
- Naan bread
Troubleshooting advice:
- If the banana flower is too tough, cook it for a longer time until it becomes tender.
- If the dish is too spicy, add a dollop of yogurt or sour cream to cool it down.
Food safety advice:
- Make sure to thoroughly clean the banana flower before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Banana flower is a common ingredient in South Indian cuisine and is known for its health benefits.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or bread.
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Region: Thai