Last week this banana stem caught my eyes in nearby Indian grocery store…Halve I used in making soup and halve I made into healthy poriyal…I thought my lil one won’t take as he usually spill the onion chunks even but he enjoyed it with hot piping rice…It’s like making other poriyals but it will be helpful for beginners to clean and cut banana stem.
Banana Stem – One 6″ Stem Or Chopped 1Cup
Onion – 1 Medium (or 6 Numbers of Shallots/Small Onion also works well)
Chana and Urad Dal – 3 Tbsp (You Can reduce a bit)
Red or Green Chilies – 2-4 Numbers (As Per your need)
Red Chili Powder or Homemade Sambar Powder – 2tsp
Shredded Coconut – 2 Tbsp
Turmeric Powder – 1/4tsp
Mustard Seeds – 1/4tsp
Curry Leaves – Few
Oil – 1 and 1/2 Tbsp
Sail – As Needed
- I picked the banana stem from store like this (Pic 1), so peel the outer layer completely(Pic 2).
- Wash the inner stem and trim the edges which are brown in color.
- Fill 1/2 to 3/4th pan with water(Pic 3) and start chopping the stem using knife to small pieces(Pic 3)…
- While chopping you may get the fiber/naar, try to remove as much as you can.
- Add the chopped pieces in water till use(Pic 3), also use veg peeler n stir in circular motion, you may get the fiber stuck to the peeler, it is one easy way to remove the fiber, check picture here.
- Add the chopped banana stem in pressure cooker with 1/3cup of water and 1/4tsp salt for 1-2 whistles(Pic 4).
- You can cook in stove top after the tempering process as well but it takes bit time to cook.
- Heat oil in a kadai, temper mustard seeds in hot oil, followed by chana and urad dhal.
- When dal turns brown add chopped onion, salt, curry leaves, turmeric and red chili/sambar powder.
- Drain the excess water from cooked banana stem and add it along with shredded coconut(Pic 5).
- Stir for few more minutes, adjust salt and remove from heat.
- This stir fry can be taken alone or with cooked rice or as a stuffing in parathas.
- Don’t discard the banana stem stock, use it in making soup.
- You can skip coconut here.