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?
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
Read MoreRemove the outer layer. Hint: it is the dark purple bracts that get to the creamy and lighter coloured florets.
Remove tough and tiny pistils and white-capped stigmas because they are indigestible and bitter.
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.
Heat mustard oil in a sturdy, heavy-bottom pan. Sauté dried red chillies and panch phoron for 15-20 seconds. Keep the flame low.
Add chopped onion and garlic and cook until they are translucent. Add in the potatoes and let them brown.
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.
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.
Garnish the koldil bhaji with coriander leaves. Serve it with dal, rice, and flatbread for a nutritious and hearty meal.
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.
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