Bhanda Tarkari
The banana/plantain flower curry – Bhanda , Curry – Tarkari. The banana flower is relatively easy to cook and delicious.
Ingredients
- 1 medium inflorescence banana flower
- 1 large potato
- 1 tablespoon oil
- 2 tablespoon fresh grated ginger
- 1 teaspoon cumin seeds
- 2 teaspoons fresh grated coconut
- ½ tablespoon red chili powder
- 1 tablespoon roasted cumin seeds powder
- 1 teaspoon salt or to taste
- Finely chopped coriander leaves (for garnish)
- 1 teaspoon Clarified butter | Ghee (Optional)
Instructions
Pre prep work
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The Banana flowers come packaged in a deep purple inflorescence. It has many florets neatly arrayed inside each leaf. Keep peeling the leaves and collect all the flowers in a bowl.
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Take an individual flower, Open it up gently till you locate the stamen. It will be a black and relatively hard stem. Carefully remove the stamen and discard. Repeat for all the flowers.
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Wash and clean the prepared flowers and soak for 15 minutes in a bowl of water to which a pinch of salt and turmeric has been added. Drain the flowers and chop into small pieces.
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Peel and cut the potato into small pieces.
Preparation
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In a wok heat a teaspoon of oil. Add cumin seeds to it. When they start spluttering in 2 seconds or so, add the grated ginger. Fry the ginger in oil for a couple of minutes.
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Add the potatoes and sauté for 4- 5 minutes. Add the chopped banana flowers and sauté until the potatoes are almost done.
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Season with salt, chili powder, and roasted cumin powder. Add grated coconut mix well. Remove from fire. Garnish with coriander leaves.