You can go bananas

Ask anybody about a fruit that’s part of their daily diet, pat comes the reply – “bananas”. An inevitable part of every household, bananas, apart from consuming as such, are the main ingredients of cakes, breads, pancakes, muffins and other dishes as well. However, the fruit is not the only edible part of the banana tree. Both South Asians and Southeast Asians use banana shoot and banana flower as a vegetable.

Banana leaves are tough and are used to wrap dishes that are steam cooked, giving it a pleasant aroma and taste. The flavour of banana flower resembles that of artichoke. Like artichokes, both the fleshy part of the bracts and the heart are edible and are used in soups, curries or sliced and added to stir-frys. Known by names like kele ka phool in Hindi, bale moothi in Kannada, vazhaipoo in Tamil, Vazhachund and kodapan in Malayalam, the banana flower is cooked in plenty of ways across India.

Rich in vitamins A, C and E, potassium and fibre, banana flowers have an array of health benefits. The first and foremost is the ability to ward off infections. Due to the presence of ethanol-based extracts, banana flowers are effective in treating infections by hindering the growth of pathogenic bacteria. Cooked banana flowers along with curd or yogurt increases progesterone levels in body and therefore, is recommended for consumption during menstruation to reduce heavy bleeding. As banana flowers are rich in magnesium, its intake helps the body relax naturally and promotes restful sleep, combating stress. This also helps to reduce anxiety and boosts the mood. Some of the studies even show that a controlled intake of banana flower may reduce blood sugar levels. Banana flowers can be considered a superfood for nursing mothers as they increase milk production. The flower can also be used as a  health supplement as it has antioxidant properties.

(The recipies are by Rema Shecar, a chef and the author of the cookbooks Festive Hamper of Vegetarian Cooking, Handy Cookbook of Simple Snacks)  

Banana flower drumstick theeyal

Typical to Kerala cuisine, Theeyal is one of the favourite vegetarian dishes preferred by Keralites all over the world. The dish gets its name for using roasted coconut as the main ingredient. Theeyal referes to a ‘burnt dish’ and is flavoured with tamarind and spices like coriander and dry red chilli. The flavour and nutritive value of banana flower Theeyal is elevated to the next level when drumsticks are added to it.

Ingredients

Medium-size banana flower 1 finely chopped
Drumsticks                      2 nos
Shallots         8-10 nos

For the masala
Coriander seeds         1 tsp
Dry red chillies          3 nos
Grated coconut          6 tbsp
Tamarind pulp           2-3 tbsp
Salt to taste

For tempering
Coconut oil     2tbsp
Mustard seeds     1 tsp
Curry leaves    4-5 nos

Method    

Cook the banana flower  and keep aside.
Grind the masala into a smooth paste.
Heat a pan and add some coconut oil to it. When the oil is hot add the shallots and saute untill browm.
Add the drumsticks, turmeric powder, tamarind pulp and enough water for the drumstick to cook.
Add the masala paste to the pan once the drumstick cooks. Place the lid and let it boil for two minutes so that the raw smell of coconut fades away and the vegetables absord the flavour of the masala.    
Simmer until the gravy thickens.
Temper the mustard seeds and add to the theeyal.

Banana flower Vada with peanut chutney

Ingredients

For the vada
Medium-size banana flower   1
Roasted Gram (Pottu Kadala)                                                 1cup
Curry Leaves     4-5nos
Onions    
100 gms  
Green chillies                    2 nos
Asafoetida to taste
Salt to taste
Oil for deep frying

Peanut chutney

Roasted peanuts      1 cup
Dry red chillies 5-6 nos
Garlic                     6 cloves
Tamarind- a lemon sized ball
Salt to taste
Mustard seeds                   1/2 tsp
Curry leaves                      4-5nos

method    

For the vada
Finely chop the banana flower and rub some oil on it to prevent blackening.
Grind the roasted gram and green chilli to a semi coarse paste with just enough water.
To this paste add the banana flower, asafoetida, chopped curry leaves and salt and mix
it well until the  batter acquires the consistency required to make vada.
Take a ladle of the batter on the palm and flatten into
medium size vada.
Drop into hot oil and deep fry until crispy on outside. But it remains soft inside.

For the peanut chutney

In the same pan, saute dry red chilli and garlic flakes till light brown.
Cool the mixture and grind with roasted peanuts, tamarind and salt.
In a pan add some oil and when it is hot add mustard seeds and allow it to splutter. Add some curry leaves and a dry chilli.
Add the tempering to the chutney.

For the plating

Serve piping hot banana flower vadas with tangy peanut chutney.

Banana flower Parippu usili

A Tamil delicacy, parippu usili is a side dish that combines soaked dal ground into a batter, steamed, and scrambled with a vegetable. Parippu means dal and usili refers to the act of scrambling. Use any vegetable of your choice along with the dal. Traditional vegetables used are green beans, long beans and cluster beans.  One can use broccoli or cauliflower too.

Ingredients

Medium-size banana flower  1 finely chopped
Split pigeon pea (sambar dal)                                        100 gms
Chickpea                       100 gms
Dry Red Chillies               3-4 nos
Curry leaves                  5-6 nos
Asafoetida to taste
Salt to taste
Coconut oil                    5-6 tbsp  

For tempering

Coconut oil     2tbsp
Mustard seeds     1 tsp
Curry leaves    4-5 nos
Spilt urad dal                   1 tsp

method    

Soak the chickpea and Split pigeon pea in water for 1/2 an hour  
Cook the banana flower in water with a pinch of turmeric and salt.
Coarsely grind the dal,chilli,salt, asafoetida and few curry leaves without adding water.
Steam this mixture.    
Let the steamed mixture cool completely and then crumble it.
Heat a pan and add 5 tbsp oil. When the oil is hot add mustard seeds, a dry red chilli, few curry leaves and spilt urad dal.
lWhen the mustard seeds splutter add the crumbled dal mixture to it and saute for few minutes untill rest of the moisture evaporates.
Add the cooked banana flower and mix it well so that the dal properly combines with the banana flower. Mix the ingredients well.
Check for seasoning and add salt if required.

Banana flower Thoran with green gram

Ingredients

Green moong dal     3/4 cup
Medium- size banana flower 1
Grated coconut     1/2 cup    
Green chillies     2- 3 nos
Cumin seeds                  1 tsp
Turmeric powder          1 tsp           
Salt to taste

For tempering                
Coconut oil     2tbsp
Mustard seeds 1tsp
Split urad dal    1/2 tsp
Curry leaves    4-5 nos

method    

Cook the finely chopped banana flower with just enough water.
Cook the green gram in a seperate pan. Take care not to over cook it else the gram will become mushy and the
thoran will not get the desired consistency.
Once the banana flower is cooked, add the cooked moong dal to it.
Add turmeric power and salt and let it cook in medium flame.
Pound grated coconut, cumin seeds and green chillies.
Add the pounded coconut to the banana flower, moong dal mixture. Place a lid and let the thoran cook in medium flame so the banana flower and moong dal absorbs the flavour of coconut and cumin.
Once the raw smell of coconut fades away open the lid and mix the thoran occasionally till it becomes dry.
Temper the mustard seeds and add it to the thoran

For the plating

The thoran is a best accompaniment with white rice or brown rice and. A papad and a simple dal curry  will complete the meal.

How to clean banana flowers

The first and most important step before cleaning the banana flower is to rub a few drops of oil on the palms and chopping board as they may get stained. Keep aside a cup of buttermilk.

Lift the bracts or large petals of the flower and separate the florets attached to it. Clean each floret by removing the translucent cover and the long sticky stem-like portion with a bulb-like growth on the top.

These are removed as they are not digestible and might make the dish bitter.
Now chop the banana heart. In some regions, the bracts of certain species of banana flowers are also used.
The chopped flower should be dropped in buttermilk or rubbed thoroughly with oil to prevent blackening.

Adding a pinch of turmeric while boiling the banana flower will help reduce possible digestive issues while consumption.