6 Dishes To Make With Banana Flowers
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In the Western world, the concept of consuming banana flowers might really be something new but in the tropical regions of South and Southeast Asia, these banana flowers play a significant role in their culinary tradition. The first look of a banana flower is quite unique, but layer by layer, when the purple layers are removed, the actual tender flowers are exposed and cooked.

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Rich in vitamins A and C, as well as essential minerals like potassium and magnesium, banana flowers offer a host of health benefits. Furthermore, they are low in calories and high in dietary fibre, making them an excellent option for those looking to maintain a balanced diet. From simple salads to complex curries, banana flowers can be incorporated into a wide range of dishes, adding depth and complexity to any meal.

Vazhaipoo Poriyal

The dish incorporates finely chopped banana flowers sautéed with mustard seeds, curry leaves, onions, and grated coconut. Earthy and nutty undertones from coconut complement the subtle bitterness of the banana flowers, while spices like turmeric and red chilli powder add a vibrant kick. Finished with a squeeze of tangy lemon juice, vazhaipoo poriyal bursts with flavours and textures, making it a nutritious and flavoursome accompaniment to steamed rice or as a side dish in a traditional South Indian meal.

Mochar Ghonto

Mochar ghonto, a quintessential Bengali delicacy, celebrates the banana flower's exquisite flavours. Crafting this dish involves tender banana flowers finely chopped and sautéed with potatoes, peas, and an array of aromatic spices like cumin, turmeric, and garam masala. The amalgamation of textures, from the tender banana flowers to the creamy potatoes, creates a delightful mouthfeel. The dish bursts with earthy, nutty, and slightly bitter flavours, balanced harmoniously by the spices.

Vazhaipoo Usili

Vazhaipoo usili is a delectable South Indian dish that celebrates the unique flavour and texture of banana flowers. Prepared by finely chopping and sautéing banana flowers with a blend of spices, lentils, and coconut, it offers a burst of savoury flavours. The key ingredients include chopped banana flowers, soaked lentils, grated coconut, mustard seeds, curry leaves, and a medley of spices like turmeric and chilli powder.

Mochar Chop

Tender banana blossoms are mixed with spices like cumin, coriander, and turmeric and then bound with chickpea flour. This mixture is shaped into patties and fried until golden brown, resulting in a crunchy exterior and a soft, savoury interior. The flavours are a harmonious blend of earthy, floral notes from the banana flower, complemented by the warmth of spices. Served hot with tangy chutney, mochar chop is a delightful vegetarian treat that showcases the versatility of this underrated ingredient.

Banana Flower Fritters

The fresh banana flowers are mixed with a batter of chickpea flour, rice flour, turmeric, and spices like cumin and coriander for a fragrant kick. The fritters fry to a crispy golden perfection, encapsulating the subtle sweetness of the banana flower within a savoury crust. Pair with a tangy dipping sauce for a tantalising appetiser or snack bursting with unique tropical flavours.

Kel Phoolachi Bhaji 

Kel phoolachi bhaji, a beloved Maharashtrian delicacy, celebrates the humble banana flower's versatility. Tender banana blossoms are finely chopped and cooked with a fragrant blend of mustard seeds, curry leaves, turmeric, and green chillies. Ground peanuts add a delightful crunch, while grated coconut lends sweetness and texture. The dish bursts with flavours, combining earthy undertones with the freshness of coconut and the warmth of spices.