This might only be my second month as a Recipe Redux participant, but, so far I am loving their incredibly interesting challenges. This month, we were challenged to come up with a recipe using “edible flowers”! When I read some of the examples/suggestions such as using “rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers”, the first thing that came to mind was “Falooda“, a drink I grew up with that uses rose syrup. But, when I went to the South Asian store I get my exotic veggies from, I saw this beaut: In case you might not be familiar with this, this is a banana flower or banana blossom… A banana flower is made up of “bracts” – which are the purple leaves; “female flowers” – which are the blossoms tucked inside each purple bract that eventually grow into bananas; and a “heart” which is the white tender part of the banana flower revealed after the bracts and blossoms have been peeled off. While it might not look pretty in a vase on your table, it makes one mean stir fry! Banana flower dishes are common in South Asia, but, every one seems to have their unique way in preparing it. My mom throws away the little blossoms and finely dices the heart and the tender purple bracts (after the more brittle outer layers have been discarded); and makes a stir fry with a ton of spices. However, I have seen people clean the blossoms removing the “pistil” (the more brittle stick with a head on it) and the “scale” (the small, translucent part) and using them in a stir fry or curry. I decided to incorporate my mom’s method with what I have seen others do, so I cleaned the blossoms and also chopped up some of the tender bracts and the hearts. However, it just slipped my mind to immerse the blossoms, heart and tender bracts in a bowl of cold water with lemon, hence the slightly darker blossoms. While chopping, there seems to be a slimy discharge – which is easily rinsed off under cold water or in a bowl of water with lemon. I sauteed the chopped parts of the banana flower in olive oil, onions, ginger, garlic and red pepper with a few spices. And, served it on a bed of spinach with an egg on top. When I was a kind, we ate banana flower stir fry with rice and maybe another curry; but there’s a plethora of serving options for this flower!
Banana Flower Stir Fry
- 2 banana flowers
- 5 cloves garlic
- 1 onion
- 1/2 inch piece of ginger
- 1/2 lime
- 1/2 red pepper
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1 tsp paprika
- Extra Virgin olive oil for sauteing
- salt and pepper
Peel off the outer "bracts" of the banana flowers
Collect the "flowers" between each bract and clean them by removing the "pistil" and "scale" and immersing in cold water with lemon
After the "bracts" and "flowers" have been removed - chop up the tender "bracts" and the "heart of the banana flower" and add to the cold lemon water
Chop the onion, garlic and ginger and add to a saute pan with olive oil and saute till onion caramelizes (about 20-30 mins)
Chop the red pepper and add it to the onion mix
Then add the lime, turmeric, cumin, coriander, paprika and salt and pepper and saute for another couple of minutes.
Serve warm, on a bed of spinach with an egg.
Recipe NotesThis stir fry can also be served with rice, or naan or roti.