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.
Instagram: mari.b.wellness

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


  1. Cut the outer layer of the banana stem until it becomes difficult to peel anymore.
  2. 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
  3. After 10 minutes the stem will become soggy. Squeeze it and remove the water from it and keep it aside.
  4.  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.
  5. Now add coriander, jeera, turmeric, and chilli powder, and salt – mix well.
  6.  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.
  7.  Now add boiled black chana and mix well. Cover and cook further for 5 minutes.
  8. Garnish with coriander leaves and some boiled black chana and enjoy with steamed rice or roti.


The Organic World

Published on March 7, 2022


The Organic World

Published on March 7, 2022

Related posts