When you are kids, you live in a blissful state…you take everything for granted. Mom slogs in the kitchen and presents tasty dishes to you which you devour without even pausing to thank her for her hard work and talent. It’s not that you are a spoilt brat or anything …it just never occurs to you to thank her. Or to peek in the kitchen while she is cooking to see how she does it. Unless of course she calls you out specifically to do a chore. In which case you do oblige as any well raised child would. As you might have guessed, I wasn’t talking about my kids here. I was talking about myself. And why this sudden self-deprecation? Well, it all started with my buying a banana blossom when I spotted one at our local Indian grocer only to come home to realize my absolute lack of knowledge on how to go about cutting it! And when I thought of all the times amma had cooked this for us!
So I very enthusiastically bought it one Saturday afternoon and then announced to the Mr with great aplomb that I was going to make ‘Banana Blossom stir fry’ for dinner. Hubby dear, being the gentleman that he is, politely nodded. I am sure he was wondering in his mind about how I was planning to attack this particular piece of vegetable. Fortunately for him he had to work that weekend and so off he went to his office room leaving me alone in the kitchen to tackle this unknown beast!
I started by staring hard at it a couple times, then gently touching and feeling it. Still no clues. Do we have to remove the petals and cut it one by one or what? I vaguely remembered mom (and sometimes dad) applying coconut oil to their hands while cutting it. Which meant that this was sticky! Hmm…So I quickly googled ‘How to cut banana blossom’ About a handful of posts showed up – some were recipes and then there were a couple good albeit long videos – one from a Bengali food channel and another from a tamilian one. I sat and watched both those videos. Finally, I took the banana blossom and stashed it back into the refrigerator. Husband dear was concerned. What happened hon? I responded ‘Will do it tomorrow – too much work. Plus I will call dad also in the morning first thing’. Okey Dokey, so banana blossom got postponed for the next afternoon.
Next morning had me on the phone with my dad for a good thirty minutes with him explaining me how to clean it and how to cook it too. I was glad I waited – since what dad told me was a bit different than the two videos I watched. Could be due to the regional differences. The thrifty Keralan way was to use up pretty much everything sparing the first one or two petal layers. So finally I began to feel confident. And embarked on my mission.
As instructed by my dad, I discarded only the first red petal layer. Since the rest of the petals were very tightly attached together which meant that they were tender enough to be used. But I did use the small florets attached to the first two petals. I chopped them up too finely. I removed the tall center husky piece from each floret since I had watched that in one of the videos although my dad didn’t seem to be particularly concerned about taking that off. It is important to place the chopped / shredded pieces into a bowl of water, lightly salted and use coconut oil to oil your hands to prevent that stickiness. The chopping method suggested by dad was pretty cool (after all he is my dad :)) – Just make horizontal and vertical cuts from the base of the blossom (after first discarding the outer petals) and then shredding the tiny pieces into the bowl of water. I was unable to do it directly from my hand into the bowl of water. So I had to use a cutting board to make the shreds. Hopefully the step wise pictures below will help you. Next time, I will try to do a video so you can have a better understanding.
Update – I did a video for you guys! Check it out!
Btw, the stir fry came out fabulous. Maybe the shrimp I decided to add to it last minute added to the flavor too! This was a perfect Paleo meal for me with the shrimp added in! Of course, you can make a vegan version without adding any shrimp and that will still taste fabulous! My dad was pleased to hear of my efforts and I am sure my mom is smiling at me from the heavens – I must have made her proud!
- 1 medium size banana blossom, shredded (see step wise pictures below recipe)
- 1 tsp sea salt
- 1 tsp lemon juice
- 1½ tbsp extra virgin coconut oil
- 1 tsp mustard seeds (omit for AIP)
- 5-6 fresh curry leaves
- salt about ½ tsp or as needed
- 1 tsp red chilli powder /cayenne pepper (omit for AIP)
- 6-8 shrimp, chopped up into tiny pieces (optional)
- ¾ cup fresh grated coconut (or frozen grated coconut, thawed) or shredded coconut(unsweetened)
- ½ of a red onion, chopped (or 3 pearl onions, chopped)
- 2 tsp cumin seeds (omit for AIP)
- 2 large cloves of garlic
- ½ tsp turmeric powder
- salt to taste
- Remove the top one or two layers of petals from the banana blossom until you get tightly fitting layers at which point you don't need to discard them. (I removed only the top one layer)
- Fill a large bowl with water. Add 1 tsp of salt and a few drops of lemon juice to avoid discoloration. Mix well.
- Hold the banana blossom such that the broad bottom is facing you. Make horizontal and vertical cuts on it by whacking on it using your knife - like you see in the picture below.
- Then place it on a cutting board and begin to shred it so you get really tiny shreds. Start moving the shreds into the bowl of salted water.
- Finish cutting all the blossom this way and place all the shreds in the bowl of water.
- Now strain the water using a large strainer. Squeeze the shredded blossoms to squeeze out maximum water out. Leave in the strainer.
- In a food processor, add all the ingredients listed under 'for the coconut masala' and grind to a coarse mixture. Do not grind it fine. Keep aside.
- In a kadai or a wok style pan, heat the coconut oil.
- When hot, add the mustard seeds.When they splutter, add the curry leaves. After a minute, add the shredded blossoms and add the salt and red chili powder. Stir fry for 2 -3 minutes. Check for seasoning and add salt as needed (be cautious since the blossoms were soaked in salted water already).
- Next if adding shrimp, Add the shrimp and stir fry for another 3-4 minutes till the shrimp is opaque and cooked all the way through.
- Next add the ground coconut masala (paste) and stir fry well for 1 minute or so until well blended.Cover and cook for about 5 minutes. Check for seasoning before turning heat off.
OMG YES! I fell in love with the crunchy, tangy taste of banana flowers on a trip to Vietnam. Now I have a new way to use this unique and fun ingredient. Thanks for the inspiration.
You are welcome Analida …yes i like the crunchiness too and the natural flavor of it! I hope you get to make it soon! Thanks for stopping by!
This is great, I love how you just went for it head on that is true talent! great work! I love the recipe!
thank you Mary for the compliment! Yes it was intimidating at first but after watching some videos and my dad’s telephonic instructions, I became confident that I could handle it! It is actually so tasty that it was totally worth it! 🙂