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Recipe Text
Ingredients:
Banana Flower - 200gms
Turmeric Powder - 1tsp
Turmeric Powder - 1/8tsp
Salt - 1tsp
Fenugreek Seeds - 10Seeds
Bengal Gram - 1tsp
Black Gram - 1tsp
Mustard Seeds - 1/2tsp
Cumin Seeds - 1/2tsp
Green Chilies – 3
Ginger - Small Piece (Make Paste Of Ginger & Chilies)
Curry Leaves – Few
Turmeric Powder - 1/8tsp
Red Chili Powder - 1/8tsp
Salt to Taste
Tamarind - 10gms
Oil - 5tsps
For Mustard Seasoning:
Mustard Seeds – 3/4tsp
Red Chili – 1 Small
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
Basic Preparations:
Peel the leaf like things on the banana flower and find stems attached to the leaves. Take the stems and discard the leaves. Take each stem and observe carefully. There will be a flat and thin disc like cover which is called PILLELLU IN TELUGU. Remove the PILLELLU by plucking. Similarly find a thin stalk in the center of the stem which has a ball like sticky thing on the top. These are called DONGALLU (thieves) IN TELUGU. Remove the DONGALLU by plucking. For each stem we will find one DONGADU and one PILLEDU. Remove these two things from each stem. It is un- interesting to do this job by one person. So this job is done collectively by all family members. In olden days this job was entrusted to children. To make them do this job elders used tell them “Come let us play DONGA POLICE AATA----Thief & Police Game”. If all the family members are involved in this job, it will be easily done.
Remove the leaves and take out the stems. And in each stem again remove the DONGADU and PILLEDU by plucking. As you go on plucking the leaves the size of the banana flower will become smaller and smaller. At this stage it will be difficult to remove the leaves. So chop that portion finely and add to the florets. At the end of this process you will find your fingers to be sticky and dark brown in color. Smear oil on both of your palms and add some salt. Now rub your palms applying force on the areas where it is dark in color. As salt is abrasive it will clean the dark spots of the banana flower. Then clean your palms with soap.
Preparations:
Take banana florets into a processor bowl and add turmeric powder. Run the processor and chop them finely. Add the chopped banana florets to a bowl of water and wash them. Change water and wash the florets thoroughly for 5 to 6 times. As banana florets are bitter (HERE VAGARU) in taste we need to wash them thoroughly to remove the bitterness. So change water and wash them 5 to 6 times. After washing remove all water from the chopped florets by pressing between palms.
Take a microwave safe bowl and add the washed florets. Add 1/8tsp turmeric powder and 1tsp salt along with 50ml water and place this bowl in a microwave oven and cover it partially. Now cook the florets on high power for 5 minutes. Remove the bowl from oven and cool it. Once cooled take the cooked florets into your hand and press to remove all water.
Take tamarind into a microwave safe bowl and add water to it. Place the bowl in oven and cook on high power for 30 seconds. Cool the cooked tamarind and grind it to get smooth pulp. For this recipe we will need 1 1/2tbsps of tamarind pulp.
Method:
Heat a pan and add oil to it. When oil is hot add the fenugreek seeds, bengal gram followed by black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add curry leaves and green chili-ginger paste. Fry the seasoning well and add the turmeric powder, red chili powder and mix well. Add cooked banana florets, salt and tamarind pulp. Mix well and cook covered on low flame for one minute. Meanwhile prepare the mustard seasoning.
Take red chili and break it into small pieces. add broken red chilies and mustard seeds to a mortar & pestle and crush the ingredients. When the mustard is crushed well, add little water and grind to a smooth paste. The smell of mustard indicates the smoothness of the grinding. Take this prepared mustard into a plate.
Remove the lid of the pan and stir once. Add the mustard seasoning and mix well. Transfer the curry to a serving bowl and serve hot with plain rice.
Points to Remember:
This curry will taste slightly bitter (VAGARU IN TELUGU). Some people like this VAGARU and they enjoy this curry.
Involve your family members in cleaning the banana flower.
Take care about the sticky thing coming out of the banana flower. If the sticky thing comes in contact with your clothes it will permanently remain forever. So avoid contact with the clothes you are wearing. Spread an old cloth and start removing the stalks.
Banana flower has lot of nutrients and is good for health. For pregnant ladies it helps in lactation formation. For ladies suffering from menstrual disorders this flower is beneficial.
I personally do not know what nutrients we get after so much of washing. But it is absolutely necessary to wash it 5 to 6 times to remove the
bitterness.
The taste of tamarind and mustard seasoning gives a great taste to this dish.
Enjoy !!!!!!!!!!!!!!
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Our Earlier discussions on the Blog
Anonymous said...
hi Gayatri Garu,
i have seen ur video on preparation of banana flower curry. naaku nachindi. bhaga clear ga explain chesaru.
kaani naako sandeham.nenu 7 months pregnant ni. idi nenu thinocha? ante banana flower curry ni pregnants thinocha?
please reply.
thanks,
Keerthi
August 10, 2009 8:06 AM
Gayatri Vantillu said...
Keerthi Garu,
Your question reminds me of a 19 years ago incident in my family. My sister-in-law during her visit to my in-laws place, during pregnancy expressed a desire to have this dish. As you know during pregnancy some ladies have strong likings and dis-likings for smells and tastes. This was also one such instance and my Mother-in-law obliged. My sister-in-law had a healthy baby and now that child is in the second year of B.Tech
However some elders have reservations on giving certain type of foods to the carrying and nursing mothers. One such belief is about eating "Paalu Kaare kooralu" - vegetables which ooze liquids on harvesting. Since you are carrying the most precious thing in the universe, I suggest you discuss with elders at home and decide on the issue. In case you get a green signal from them and continue to have a desire to eat "Arati Puvvu Koora", I have hosted one more variety for you today!!!!
Take care
August 10, 2009 8:07 AM
Your Earlier comments on the Blog
Shri said...
Madam, I tried this recipe and was delighted to learn an easy to cook recipe with this flower. So far I have known only one way of preparing this which is quite laborious and oil consuming. But I like this simple to cook and tasty recipe.
Thanks so much!
January 13, 2010 3:14 PM
T.sirisha said...
Namaskaram Gayatri garu,
Mee vantalu nerpinche vidhanam chala bagundi, nenu mamuluga aratipuvvu kura ela cheyala ani google lo vetukute adrushtamga mee site kanipinchindi andulo meeru chala baga chupincharu kura ela vandalo.
Chala thanks ilanti site pettindanduku.
Ayushman bhava!!!!
December 13, 2010 6:27 PM
Anonymous said...
Namaste Gayatrigaru, apologies if I do not have the honorific right. I wanted to simply say thank you for the beautiful video on making Banana Flower Mustard Curry. I speak not a word of Telegu, but it is a language with a lovely sound. I am looking forward to trying this recipe as I picked up a banana flower at the local Asian market intending to learn about how it can be turned into food. I think your site is beautiful, and I thank you very much for your willingness to share in our global village, your love and caring. Thank you, Sparklinrose
March 28, 2011 4:12 AM
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