BANANA STEM CURRY RECIPE
Mariam Begg is a certified health and nutrition coach from the Institute of Integrative Nutrition, NY. She has conducted a number of talks, workshops and YouTube shows on the importance of managing health through simple daily practices as well as coaching and educating people about a plant-based diet through raw food classes and simple cooking.
Banana stem is not so commonly used in our everyday cooking – I pair it with some sprouted black channa and make a yummy spicy thick curry with it that can go well with Rotis or kichadi.
– 500 gm banana stem
– 2 medium size boiled sweet potatoes/potatoes
– 2 medium size chopped onion
– ½ cup black chana soaked and boiled
– 1 tbsp ginger-garlic paste
– 1 tsp coriander powder
– 1 tsp jeera powder
– ½ tsp chilli powder
– ½ tsp turmeric powder
– 1 medium sized bay leaf
– ½ inch cinnamon stick
– Salt as per taste
- Cut the outer layer of the banana stem until it becomes difficult to peel anymore.
- Using a sharp knife, cut into thin circular discs; remove any fibre that comes in between using your fingers. Sprinkle salt all over and let it stay for 5 to 10 minutes.
- After 10 minutes the stem will become soggy. Squeeze it and remove the water from it and keep it aside.
- Heat oil in a pan. Add the bay leaf and cinnamon stick and let it crackle. Add onions and sauté until translucent. Add ginger-garlic paste and cook until the raw smell disappears.
- Now add coriander, jeera, turmeric, and chilli powder, and salt – mix well.
- Once the masalas are cooked, put the boiled sweet potatoes, squeezed banana stem and mix well. Cook for 5 to 10 minutes on a slow flame.
- Now add boiled black chana and mix well. Cover and cook further for 5 minutes.
- Garnish with coriander leaves and some boiled black chana and enjoy with steamed rice or roti.