Plantain Blossom Spicy Stir-fry served on a blossom bract |
Banana blossom |
Not real plantain but plastic |
Plantain easily adapts to varying climates and soil types. As a result the plant appears in almost all countries. Every region in which plantain is grown has developed its own style of preparing the produce from this palm to the table.
Banana blossom bract (dark purple) and flowers (white) |
Plantain blossom is edible. In raw form it has a bitter taste and feels very fibrous in the mouth. Secondly the blossom when cut oxidizes easily and looks black after a few minutes. So, it is better to cook it.
Soft part of the blossom after removing harder bract and flowers |
Plantain blossom contains lot of fiber and helps in bowel movement. The purple coloured bract is sometimes used as a plate.
Today I am going to make a spicy (hot) plantain blossom stir-fry.
Recipe summary
For
Plantain Blossom Spicy stir-fry
Preparation time: 45 minutes
Cooking time: 20 minutes
Serves: 4
Preparation
1. Preparation is the time consuming part in cooking plantain blossom. Wash the outer parts once. Then discard the outer layers of the blossom (dark purple-red) including the flowers.
2. Remove all the bracts one by one keeping the bracts and flowers separately. You will remove the bracts until the remaining blossom is tender.
3. Take the flowers one by one and remove transparent plastic like perianth and the staminode as shown in the photograph. below in the main recipe.
4. Wash and drain the bracts and flowers and the remaining soft blossom. Dice all of them as small as possible or as shown in the photograph. Dump all what you dice into a bowl of cold salted water to prevent the matter from discoloring.
Cooking Method
1. Warm a big saucepan or a wok and add 2 table spoon oil. When the oil gets hot reduce the heat to low. Add 1 onion chopped coarsely and sauté for 5 minutes.
2. Add 1 green chili sliced into small pieces, 3 cloves garlic chopped fine, 10 curry leaves chopped fine, 1 dry red chili broken into small pieces and ½ teaspoon cumin seeds and continue frying for 3 minutes.
3. Drain and squeeze the chopped plantain blossom and add to the saucepan. Sauté for 2 minutes, add ¼ teaspoon turmeric powder and ½ table spoon curry powder and sauté for 2 minutes.
4. Add one cup water and cover. Bring to boil and lower the fire and let it cook. Once it is cooked add 100 grams shredded coconut and continue sautéing for another five minutes.
5. Add ½ teaspoon salt and ¼ teaspoon pepper and stir well. Taste for seasoning and for water in the pan. This is almost a dry preparation. If there is any water left let it evaporate. Some moisture should be left in the pan.
Plantain Blossom Spicy Stir-fry is ready.
For
Plantain Blossom Spicy stir-fry
Preparation time: 45 minutes
Cooking time: 20 minutes
Serves: 4
Preparation
1. Preparation is the time consuming part in cooking plantain blossom. Wash the outer parts once. Then discard the outer layers of the blossom (dark purple-red) including the flowers.
Banana blossom |
2. Remove all the bracts one by one keeping the bracts and flowers separately. You will remove the bracts until the remaining blossom is tender.
3. Take the flowers one by one and remove transparent plastic like perianth and the staminode as shown in the photograph. below in the main recipe.
4. Wash and drain the bracts and flowers and the remaining soft blossom. Dice all of them as small as possible or as shown in the photograph. Dump all what you dice into a bowl of cold salted water to prevent the matter from discoloring.
Cooking Method
1. Warm a big saucepan or a wok and add 2 table spoon oil. When the oil gets hot reduce the heat to low. Add 1 onion chopped coarsely and sauté for 5 minutes.
2. Add 1 green chili sliced into small pieces, 3 cloves garlic chopped fine, 10 curry leaves chopped fine, 1 dry red chili broken into small pieces and ½ teaspoon cumin seeds and continue frying for 3 minutes.
Ingredients |
3. Drain and squeeze the chopped plantain blossom and add to the saucepan. Sauté for 2 minutes, add ¼ teaspoon turmeric powder and ½ table spoon curry powder and sauté for 2 minutes.
4. Add one cup water and cover. Bring to boil and lower the fire and let it cook. Once it is cooked add 100 grams shredded coconut and continue sautéing for another five minutes.
Plantain Blossom Spicy Stir-fry served on a blossom bract |
Plantain Blossom Spicy Stir-fry is ready.
Preparation time: 45 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
Main
1 banana blossom (approx 500 grams)Others
100 grams shredded coconut
3 cloves garlic chopped fine
1 onion chopped coarsely
1 green chili sliced into small pieces
10 curry leaves chopped fine
2 tablespoon vegetable oil
½ teaspoon salt
1 cup water
Spices
1 dry red chili broken into small pieces
½ teaspoon cumin seeds
¼ teaspoon pepper powder
½ table spoon curry powder
¼ teaspoon turmeric powder
Preparation
Perianth and staminode to be discarded |
Preparation is the time consuming part in cooking plantain blossom. Wash the outer parts once. Then discard the outer layers of the blossom (dark purple-red) including the flowers. These will be hard and not suitable for eating. The remaining portion of the fruit will have soft bracts (sometimes called petal). This will be near white in color.
In some localities, people discard the bracts altogether and use only the flowers. I am going to use both the flowers and the bract. You can decide to use or not to use the bracts.
Soft part of the blossom halved. It is slightly discoloured after cutting. |
Remove all the bracts one by one keeping the bracts and flowers separately. You will remove the bracts until the remaining blossom is tender.
Bracts sliced |
Take the flowers one by one and remove transparent plastic like perianth and the staminode as shown in the photograph. You may put on your gloves to do this. The stain from the flowers may stain your fingers. The stain is harmless and can be washed. Alternatively you may smear your palms with a light coating of vegetable oil. The will enable you to wash your hands later.
Ingredients for Plantain Blossom Spicy Stir-fry |
Wash and drain the bracts and flowers and the remaining soft blossom. Dice all of them as small as possible or as shown in the photograph. Dump all what you dice into a bowl of cold water to prevent the matter from discoloring.
After dicing dump into a bowl of water |
Method
Warm a big saucepan or a wok and add oil. When the oil gets hot reduce the heat to low. Add the onion and sauté for 5 minutes. Add green chili, garlic, curry leaves, dry red chili, and cumin seeds and continue frying for 3 minutes.
Onion,green chili, red chili and garlic are frying in a large non-stick saucepan |
Cooking continues |
Blossom slices added |
Shredded coconut added |
The curry is ready. Serve with rice or bread.
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