Banana stem or the flower stalk are very high in fibre and rich in potassium. These have the crispy texture with mild bitter flavour. Adding banana stem to our daily diet helps us to stay fit and healthy. It cleanses the digestive system, promotes weight loss, treating kidney stones, manages cholesterol, BP and keeps many diseases at bay. The juices works well on acidity conditions as it has a soothing effect on the stomach.
Now coming back with my amma's recipe, I have prepared a healthy and yummy Banana stem salad in coconut gravy which can be served as a side dish along with a simple meal or with chappati. The interesting thing is therez no cooking process in this :) Just add up all the ingredients one by one and serve.
TIPS: The cut pieces of the stem oxidizes and changes colour so inorder to prevent this, keep the pieces immersed in water with a tsp of curd mix.
INGREDIENTS
1 Cup Chopped Banana stem
1 Small Onion
2 Green chillies
2 tsp Grated Ginger
Salt to taste
Coriander leaves for garnish
INGREDIENTS FOR COCONUT MASALA
1/2 Cup Fresh Grated Coconut
2 Roasted Dry Red chilly
1 tsp Roasted Coriander seeds
1 tsp Mustard seeds.
1/2 Tsp Tamarind Extract
Water as per needed for grinding
NOTE : Adding Tadka is optional. If needed, then heat coconut oil and add mustard seeds, jeera and curry leaves and pour it on the salad at the end.
METHOD
Grind the ingredients given above for the coconut masala and keep it aside. Make a slit on the banana stem and remove the porous outer layer. Sometimes you may need to discard 2 or 3 layers until you reach the hard and firm inner layer. Now slice the stem into circles. While cutting you will get lots of thread like fibers. Just pull them off and discard them. Now chop those circles into small pieces and put them into curd water. ( Before adding it into the dish, make sure to drain the water and then clean them again with normal water for 2 times & then add it)
In a serving bowl, add the drained banana stem pieces, chopped onion, green chilly, grated ginger and salt. Mix them well followed by the coconut paste. Add water only in needed. Garnish with coriander leaves and serve :)
ENJOY!!
Now coming back with my amma's recipe, I have prepared a healthy and yummy Banana stem salad in coconut gravy which can be served as a side dish along with a simple meal or with chappati. The interesting thing is therez no cooking process in this :) Just add up all the ingredients one by one and serve.
TIPS: The cut pieces of the stem oxidizes and changes colour so inorder to prevent this, keep the pieces immersed in water with a tsp of curd mix.
INGREDIENTS
1 Cup Chopped Banana stem
1 Small Onion
2 Green chillies
2 tsp Grated Ginger
Salt to taste
Coriander leaves for garnish
INGREDIENTS FOR COCONUT MASALA
1/2 Cup Fresh Grated Coconut
2 Roasted Dry Red chilly
1 tsp Roasted Coriander seeds
1 tsp Mustard seeds.
1/2 Tsp Tamarind Extract
Water as per needed for grinding
NOTE : Adding Tadka is optional. If needed, then heat coconut oil and add mustard seeds, jeera and curry leaves and pour it on the salad at the end.
METHOD
Grind the ingredients given above for the coconut masala and keep it aside. Make a slit on the banana stem and remove the porous outer layer. Sometimes you may need to discard 2 or 3 layers until you reach the hard and firm inner layer. Now slice the stem into circles. While cutting you will get lots of thread like fibers. Just pull them off and discard them. Now chop those circles into small pieces and put them into curd water. ( Before adding it into the dish, make sure to drain the water and then clean them again with normal water for 2 times & then add it)
In a serving bowl, add the drained banana stem pieces, chopped onion, green chilly, grated ginger and salt. Mix them well followed by the coconut paste. Add water only in needed. Garnish with coriander leaves and serve :)
ENJOY!!
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