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Linda,
I've been searching the WWW trying to find recipes using banana flowers, and
this is all I can find. Never even heard of it before!
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Subject: Recipe: Banana Flower with Coconut Thoran
From: Shyamala Parameswaran <[email protected]>
Date: Tue, 2 Mar 1993 19:47:08 CST
This recipe from Kerala is adapted from Regional Indian Recipes
by Rachel Muthachen
[In a previous post on the Banana Flower thread, it should read
that the *pistil*, and not the stamen, needs to be removed in
each bunch that appears below the reddish-purple sheath covering
the flower in layers.]
Chop up the bunches of flowers after removing the knobbed pistils.
Keep immersed in about two cups water to which some turmeric
is added, to prevent discoloration.
Ingredients
1 banana/plaintain flower, prepared as above.
1/4 c toor/toovar/arahar dal
1/4 t turmeric powder
1/2 t rice
1 t mustard seeds
1/2 small minced onion (optional)
1 or 2 dry red chilies, broken
1 T oil
few curry leaves
salt to taste
Grind coarsely:
1 c grated fresh coconut
2 or 3 green chilies
1 clove garlic (optional)
1/2 small onion (optional)
Cook the dal till soft and just barely moist.
(In a pressure cooker, add about one and a half cups water
to the dal and and let the cooker whistle three/four times.
The trick in not letting the dal burn in the cooker, is to
first pour 2 cups water into the cooker directly and then
sit a small stainless steel pot with the dal and reqd. water
inside the cooker.)
Drain and cook chopped banana flower in about a cup of water.
Add turmeric and salt to taste as the steaming begins.
When the banana flower feels tender to the touch (about 15 mins
or a bit more), add the dal that has been cooked dry. Mix.
Stir in ground coconut mix and let steam on low heat five mins.
Heat oil, add mustard seeds and when spluttering, drop the red
chilies, rice, onion (if using) and curry leaves. Onions if used
would need to stir-fried till brown. Add the dish of cooked
banana flower-cocunut medley and stir into the seasoning well.
You should have a dry looking vegetable to serve with rice.
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