Banana Flower Gravy is a showstopper recipe that will transport your senses to the vibrant streets of South India. These tender banana blossoms soak up all the incredible flavors from a fragrant masala paste and creamy coconut-based gravy. It’s the perfect way to enjoy an exotic veggie that might be new to you.
About the Recipe
You may have walked past banana flowers at the market, unsure of how to cook this unique vegetable. Well, this recipe is your gateway to unlocking their delicate, slightly sweet flavor. The gravy highlights the blossoms’ lovely taste while coating them in a rich, creamy sauce brimming with garlic, ginger, and spices.
Why You’ll Love This Recipe
There are so many reasons to get excited about banana flower gravy. For one, the blossoms have a wonderfully delicate texture once cooked – tender but with a slight crunch. The flavor is subtly sweet and earthy. And this recipe lets the banana flower shine while surrounding it with a deeply savory, aromatic sauce. It’s a stunning vegan dish full of plant-based protein and nutrients.
Banana Flower Gravy
Cooking Tips
To prep the banana flowers, peel off a few layers of the tough outer leaves until you reach the tender, pale-yellow florets. Slice off the thick stem end. Working with one flower at a time, gently pull apart the clustered florets and rinse thoroughly under running water to remove any sticky residue or insects. Soak the prepped flowers in salted water with a squeeze of lemon juice to prevent browning.
Serving and Storing Suggestions
This luscious banana flower gravy is best served hot, fresh off the stove. Scoop it over fluffy basmati rice or with fresh hot rotis on the side. It makes a hearty main dish for 4-6 people. Leftovers will keep refrigerated for 3-4 days. merely reheat gently on the stovetop before serving.
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Banana Flower Gravy
Ingredients
- 1 Banana Flower
- 1/2 tsp Turmeric Powder
- 1/2 to 1 tsp Chilli Powder
- 1/4 cup Moong Dal
- 2 tbsp Oil
- Asafoetida (a large pinch)
- 2 sprigs Curry Leaves
- 1/4 cup Curds
For Garnishing:
- 1 tbsp Coriander Leaves (chopped)
- Garam Masala (a pinch)
Grind to a Paste:
- 2 Onions (medium)
- 6 cloves Garlic
- 1 inch Ginger
- 1 tsp Poppy Seeds
- 1/2 tsp Cinnamon Powder
- 1 tbsp Coriander Leaves (chopped)
- 1 tbsp Mint (chopped)
Instructions
- Remove 2-3 layers of the banana flower, break the flowers from the stem and remove the hard pistil.
- Chop the flowers, sprinkle butter milk and set aside.
- Cook with 1/4 tsp turmeric powder and just enough water.
- Soak dal in a little water.
- Heat oil, add asafoetida and curry leaves.
- Add ground paste, stir fry for 2-3 minutes, adding turmeric and chilli powders.
- Strain water from dal, add to ground paste, stir for a while, cover and cook on low heat till done.
- Add cooked banana flower, beat curds smooth, add to this.
- Mix thoroughly, cover and cook till well blended.
- Garnish with the coriander leaves and sprinkle some garam masala on top.
- Serve hot with rotis.
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Frequently Asked Questions
What exactly is a banana flower?
The banana flower is the large reddish-purple flower that grows at the end of a banana plant cluster. While the inedible outer petals are removed, the tender inner portions can be cooked and eaten much like any other veggie.
Do banana flowers have a strong taste?
On their own, banana flowers have a very mild, almost neutral flavor. This allows them to readily absorb the flavors of whichever spices and aromatics they’re cooked with, as in this richly-spiced gravy.
Where can I find banana flowers?
Check your local South Asian or Hispanic grocery stores, as banana flowers are commonly used in those cuisines. Some well-stocked supermarkets may also carry them in the produce section. If not, online retailers are another option.
Can I make this recipe vegan?
Without a doubt. just substitute thick coconut milk or a non-dairy yogurt alternative for the regular yogurt. The gravy will still have amazing richness and body.
Is this recipe spicy hot?
It has a gentle kick from the chili powder, but you can easily adjust the heat level to taste. For a milder version, use just 1/2 tsp chili powder. Or kick it up a notch with a full teaspoon or two.
