Banana Flower Curry

Preparation Remove the outer layers of the banana flower and finely chop the inner florets. Place the chopped banana flower in a bowl of buttermilk to prevent discoloration. Set aside for 15-20 minutes. Drain and rinse the chopped banana flower thoroughly.

2.In a small bowl, mix the turmeric powder, red chili powder, coriander powder, ginger-garlic paste, and 2 tbsp of water to form a paste. Set aside.

Cooking the Curry Heat coconut oil in a pan over medium heat. Add mustard seeds, cumin seeds, and curry leaves. Saute until the seeds start to splutter.

4.Add chopped onions and saute until they turn translucent. Then, add the prepared masala paste and saute until the raw smell disappears.

5.Add chopped tomatoes and cook until they turn soft and mushy.

6.Now, add the chopped banana flowers and mix well. Cook for 2-3 minutes.

7.Pour in the coconut milk and water. Season with salt and mix everything together. Let the curry simmer for 15-20 minutes or until the banana flowers are cooked through.

Tempering In a separate small pan, heat coconut oil for tempering. Add mustard seeds, urad dal, dry red chilies, and curry leaves. Once the mustard seeds start to splutter and the dal turns golden, pour the tempering over the prepared banana flower curry.

Serving Transfer the banana flower curry to a serving dish and garnish with fresh curry leaves. Serve hot with steamed rice or Kerala parotta.