Banana Stem Poriyal Recipe With Curry Powder
Semi dry sabzi of stir fried Banana stem in onion tadka and flavoured with curry powder, red chilli powder and cumin powder, served with phulka.
Banana Stem Sabzi Recipe With Curry Powder is a semi dry sabzi that is made by stir frying the banana stem. A touch of yogurt to add in a tinge of sourness, South Indian curry powder, cumin powder and chilli powder are added to make it flavourful.
Make sure that you chop the banana stem when you are ready with other ingredients to prepare this dish, since the chopped banana stem starts turning brown sooner due to contact with air. Note that while you chop the inner rind of the banana stem, you will find the fibre coming out every time you slice into stem, keep taking them out while proceeding. One should find ways to include the banana stem in diet every now and then since it has cleansing properties and keeps kidneys in good health. You can even pack it away for lunch boxes.
If you like this recipe, try more recipes like
Note: You can also use Sambar powder instead of curry powder
- 1 Banana Stem , outer layer removed and chopped
- 1 Onion , chopped
- 1-1/2 teaspoons Red chilli powder
- 1-1/2 teaspoons Curry powder
- 1 pinch Turmeric powder (Haldi)
- 1 teaspoon Cumin (Jeera) powder
- 2 teaspoons Curd (Dahi / Yogurt)
- Salt , to taste
- 2 teaspoons Gram flour (besan)
- 2 teaspoons Cooking oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin (Jeera) seeds
- 2 sprig Curry leaves
How to make Banana Stem Poriyal Recipe With Curry Powder
To begin making Banana Stem Sabzi Recipe With Curry Powder, prep all the ingredients first. Then make cuts on the layer of banana stem and then discard the outer covering. Slice the banana stem and as you do, you will find the fibre coming out every time you slice into stem, keep taking them out while proceeding. Once sliced, take each slice and chop them to about 1 cm pieces.
Take a kadai and heat cooking oil in it. Once the oil is hot, add the mustard seeds and allow them to splutter. Once they do splutter, add in the cumin seeds and allow to sizzle.
Add curry leaves immediately and saute for a bit on medium heat till the curry leaves crisp up a bit.
Add the chopped onions, and keep sauteing on medium heat until they turn translucent.
Add in the chopped banana stem pieces and cook with a bit of water. Cook covered till the banana stem is softened and cooked. You can opt to undercook the banana stem as well, depending on your preference. The sabzi will be crunchier if the stem is undercooked.
Once done, add the spices, cumin powder, curry powder or sambar powder, red chilli powder, besan (adding besan is optional. I used it to soak the extra water added), salt and give a nice stir till combined.
Keep on medium heat for 1-2 minutes, check for seasoning and adjust. Switch off heat.
Suprabha Sulthani Matt is an MBA in Agribusiness Management, started her career in banking but found an undying interest in writing. Since childhood, she just picks any genre of book that she finds interesting and enjoys it thoroughly, ignoring the wee hours of night. She has her own blog where she pens down her thoughts, reviews the books she loves, movies and poems. She loves cooking and values the boost that it gives in strengthening relationships.