Plantain Blossom Spicy Stir-fry

Plantain Blossom Spicy Stir-fry served on a blossom bract

Plantain blossom is popularly known as banana blossom. 

Banana blossom

 Since I have already established the difference between banana and plantain in my earlier post in this blog I will stick to the word ‘plantain’. It has a wonderful taste, when properly cooked, regardless of whatever name you give it to it. In many Asian countries plantain blossom is added to salads after boiling.

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. 

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.

A floret is in the left. It has the two items on the left intact and we are going to remove them.In the extreme right is perianth which we will remove. We will also remove the  staminode  in the centre.

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

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.
                                  

                                

                    Recipe follows in detail with pictures.


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

A floret is in the left. It has the two items on the left intact and we are going to remove them.In the extreme right is perianth which we will remove. We will also remove the  staminode  in the centre.

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

Drain the chopped plantain blossom and add to the saucepan. Sauté for 2 minutes, add turmeric powder and curry powder and sauté for 2 minutes. Add one cup water and cover. Bring to boil and lower the fire and let it cook.

Blossom slices added

Curry powder and turmeric added

Once it is cooked add the shredded coconut and continue sautéing for another five minutes.

Shredded coconut added

Add salt and 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.

The curry is ready. Serve with rice or bread.