Banana flower Curry Recipe | How to make Banana Flower Curry (Andhra Style)

Hi friends, Thank you all for visiting my website. Today's recipe is Banana Flower curry. As the name goes it is the flower of banana tree. Despite being a fruit, the banana flower is often cooked like a vegetable. The banana flower, often called banana blossom, is a pendulum that forms below the last bunch of unripe bananas. The Banana flower has a cone shape and have layered petals in purple colour. Inside each petal a row of stemmed flowers are wrapped. We have to remove these petals and take the stemmed flowers out. Sperate the cluster and each cluster has a hard and long stigma with a transparent covering. We have discard that long stigma and the transparent covering too. If that is added the taste of banana flower curry recipe becomes bitter.
I will give detailed and step by step instructions in the box below on how to separate the stigma and the covering from the florets. Please follow along the instructions.

The banana flower has many benefits. It is fiber rich food which helps in digestion. The banana flower also helps in controlling the chlesterol levels and lowering the blood sugar levels too. The banana flower curry is a South Indian recipe.
I made vada with banana flower check here for the recipe:
Banana flower Fritters (Arati puvvu vada)
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Banana flower Curry Recipe | How to make Banana Flower Curry (Andhra Style)
Author: Sailaja Angara
Preparation Time: 30 M
Cooking time: 30 M
Servings: 6 people

Healthy and tasty banana flower curry recipe is the best accompaniment for hot piping rice.

Ingredients:

1 Banana flower/Arati puvvu

1/4 Cup Toor Dal

2 Tbsp Oil

1 Tsp Mustard seeds/Rai

1 Tsp Black Gram/Urad Dal

1 Tsp Bengal Gram/Chana Dal

1 Tsp Cumin Seeds

2 Red chilli

2 Green chillis (Slit)

5 to 7 Curry Leaves

1/2 Tsp Asafoetida/Hing

Salt to Taste

1 Tsp Turmeric Powder

Procedure:

1. Wash and soak toor dal in water for one hour.
2. In a wide bowl add water and a spoonful of curd or buttermilk. And keep it aside.
3. Peel each layer of petal and remove the cluster of florets.
4. Rub them on the palm so that the florets opens up.
5. This would ease the floret and will become easy to remove the stigma and the transparent coverings.
6. Repeat the procedure until the last petal.
7. After some layers it would become tough to remove the petals, at this stage we may have to cut them.
8. And take the clusters out.
9. At that point we can cut the flower and use it. No need to remove the stigma.
10. Chop the florets into small pieces.
11. Put them in the above prepared buttermilk to avoid decolouring of the chopped flower.
12. Pressure cook the chopped flower for 2 to 3 whistles.
13. Once the cooker cools down, drain excess water from the banana flower and prpess with hands.
14. In another kadai, cook the soaked toor dal till it turns soft.
15. The toor dal should be cooked only 85% not full.
16. Drain excess water from the toor dal also. and keep aside.
17. Heat oil in a kadai, add mustard seeds, cumin seeds and black gram and bengal gram.
18. Let them pop up, add slit green chillis and asafoetida.
19. Add drained banana flower and mix it well.
20. Add salt and turmeric powder.
21. Combine them well.
22. Add the toor dal and mix it well.
23. Let the banana flower and toor dal combine well and cook for 2 to 3 minutes.
24. Serve banana flower curry with hot piping rice.