Tips To Make Koldil Bhaji: Assamese Banana Flower Stir Fry

Assamese banana fry is a nutritious dish that represents resourcefulness and creativity. A few tips you need to keep in mind, and you will be able to replicate the regional flavours in your kitchen. Have you tasted this unique preparation yet?

prep time 00 Hour 50 Mins

cook time 00 Hour 30 Mins

chef Team Kitchen Diaries

Assamese culture, cuisine, and textiles are integral parts of Indian heritage. The vibrant tapestry of flavours never fails to amaze culinary masters exploring the local food. Much like every regional cuisine in India, home chefs in Assam make sure to use seasonal ingredients in their meals, and one such element is banana. From north to south, east to west, this one fruit shines in every cuisine and stands as a symbol of prosperity.

Travel to various parts of the country, and you will come across people practising sustainable cooking, especially with bananas. Why? It is one of the few fruits of which leaves, fruit, flower, and bark can be used to prepare dishes, baskets, and plates. In South India and a few other regions, meals are served on banana leaves or wrapped around ingredients while cooking to infuse them with smoky and subtly sweet notes.

Assamese make a unique dish using its flowers. The tiny, narrow things are stir-fried to prepare an enriching delight that can be savoured w

Assamese make a unique dish using its flowers. The tiny, narrow things are stir-fried to prepare an enriching delight that can be savoured with rice, flatbread, etc. Koldil bhaji represents the resourcefulness of home chefs and is a testament to their creativity. Imagine a flower is on the kitchen counter, and you thought of turning it into a delicacy. That’s what Assamese have been doing for centuries.

The edible florets of bananas are not only seasonal ingredients, but also loaded with essential nutrients. They are known for promoting digestive health by regulating bowel movements. They are also good for skin, bones, and PMS symptoms. Not to mention their ability to help you control blood sugar levels and cholesterol, if you are trying to lose weight, these florets will not only help you achieve your fitness goals but also turn boring dishes into mouth-watering delights.

Regional home chefs have passed on the knowledge of cooking these florets from one generation to the next. They are a crucial part of the agrarian lifestyle and a piece of wisdom that more and more people should acquire. From carefully peeling the layers of the banana flower to removing bitter stamens, the recipe is simple but at the same time requires focus and attention.

Being rich sources of iron, these florets also increase the amount of fibre in your meals. A basic preparation would need only a couple of staples and a handful of spices from the pantry. The earthy flavour, crunchy texture, and natural goodness force you to keep digging into the plate one bite after another.

Clean and slice the koldil carefully so there is no fibrous part left, and using a Stainless Steel Cookware bowl helps with washing and soaking the pieces.
Boil the koldil until it softens well before adding spices, and using a Pressure Cooker helps cook it faster and evenly.
Cook the bhaji on low heat so the flavours settle without burning, and using Triply Cookware helps spread heat evenly while simmering.
Prepare the tempering gently so mustard seeds and spices do not burn, and using a Non Stick Cookware pan makes stirring easier.
Keep the heat steady while finishing the bhaji so it stays soft and does not stick, and an Induction Cooktop helps control the temperature during cooking.

Step 1

Remove the outer layer. Hint: it is the dark purple bracts that get to the creamy and lighter coloured florets.

Step 2

Remove tough and tiny pistils and white-capped stigmas because they are indigestible and bitter.

Step 3

Clean and rinse the florets, chop the tender yellow part and the remaining florets.

Soak them in water with a pinch of salt, baking soda, and turmeric powder. After 15-20 minutes, you can remove the florets, and this will also help you get rid of any traces of bitterness and prevent discolouration while cooking.

Step 4

Heat mustard oil in a sturdy, heavy-bottom pan. Sauté dried red chillies and panch phoron for 15-20 seconds. Keep the flame low.

Step 5

Add chopped onion and garlic and cook until they are translucent. Add in the potatoes and let them brown.

Step 6

Now add green chilli, banana flower, salt to taste, turmeric powder, and pepper. Mix the ingredients well and cook for the next 15-20 minutes.

Step 7

Turn the heat to medium-high, saute the ingredients for 2-3 minutes before turning off the flame. This will ensure the texture of ingredients remains intact.

Step 8

Garnish the koldil bhaji with coriander leaves. Serve it with dal, rice, and flatbread for a nutritious and hearty meal.

Frequently Asked Questions

Remove the outer purple layer, stigmas, and pistils before you cook the florets with aromatics, spices, and mustard oil.

Bitterness comes from the outer reddish-purple layer, stigmas, and pistils. You must remove them. Soak clean florets in water with a sprinkle of salt, baking powder, and turmeric powder. It will help you prevent the banana flowers from turning bitter.

Yes, you can fry banana blossoms, but stir-frying is also a good option, especially if you use mustard oil and panch phoron.

Calories 250 Kcal

Total Fat 15 g

Carbs 30 g

Protein 5 g

ESSENTIAL ITEMS

3 tbsp Mustard oil

1 piece Banana flower medium-sized

2 piece Dried red chillies

1 piece Potato large

3 piece Garlic cloves

1 piece Green chilli slit

0.5 tsp Turmeric powder

0.5 tsp Panch phoron

1 piece Onion medium

as per taste Salt

pinch Baking soda

1 tbsp Coriander leaves

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