Banana stem stew Recipe

Cooking Directions

• STEP 1.Peel and chop the banana stem into small pieces. Soak them in buttermilk to prevent discoloration.
• STEP 2.In a pressure cooker, cook the soaked banana stem with lentils, turmeric, and salt until soft.
• STEP 3.In a pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and dried red chilies. Saute until the seeds splutter.
• STEP 4.Add chopped onions and saute until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 5.Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates.
• STEP 6.Add the cooked banana stem and lentils to the pan. Mix well and simmer for a few minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• To remove the fiber from the banana stem, peel the outer layers and discard them.
• Soaking the chopped banana stem in buttermilk helps in preventing discoloration.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Adding a pinch of asafoetida (hing) while tempering enhances the flavor of the stew.

Storage and Serving

• Leftover banana stem stew can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the stew before serving and adjust the consistency by adding water if needed.
• Serve the banana stem stew hot with steamed rice or roti for a complete meal.