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Banana Flower Stir Fry (Vazhapoo Perattel)

Cleaning a banana flower is a bit of a labor of love, but the texture and flavor of the Vazhapoo Perattel are absolutely worth the effort!

Ingredients

  • 1 Banana flower (cleaned and chopped)

  • 2 Medium onions, finely chopped

  • 2 Garlic pods, crushed

  • 1 sprig Curry leaves

  • 2 Dried red chilies

  • 1/2 tsp Mustard seeds

  • 1/2 tsp Cumin seeds

  • 1 tsp Chana dal

  • 1 tsp Moong dal

  • 1/2 tsp Turmeric powder

  • 1 handful Shredded coconut

  • 2 tbsp Oil

  • Salt to taste

  • A little water 

Preparation: Cleaning the Banana Flower

  1. Peel back the purple petals (bracts) to reveal the rows of yellow-tipped florets.

  2. Take each floret and identify the "pistil"—the stiff, stick-like part with a bulgy head. Pull this to the right to remove it, as it is bitter and inedible.

  3. As you pull the pistil, the "calyx" (the small, thick, light-pink petal-like part at the base) will also come away; remove this as well.

  4. Once cleaned, finely chop the florets and immediately soak them in watered-down curd or salted water to prevent browning.

Preparation

  1. Heat 2 tbsp of oil in a pan. Once hot, begin the tempering by adding the mustard seeds and cumin seeds, stirring briefly until they crackle.

  2. Add the chana dal and moong dal, sautéing until they turn golden brown.

  3. Incorporate the chopped onions and garlic, stirring evenly. Follow with the curry leaves and dried chilies, sautéing until the onions begin to wilt.

  4. Add the chopped banana flower to the pan and stir until the pieces are well-coated in the oil and aromatics.

  5. Season with turmeric powder and salt to taste. Add a small splash of water to the pan to provide moisture and prevent the bottom from burning.

  6. Stir well, cover, and cook until the banana flower is tender.

  7. Finally, add a handful of shredded coconut and mix thoroughly. Cook for another 5 minutes to allow the flavors to meld.

  8. Serve hot as a perfect accompaniment to rice.

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