Kol Posola Bhaji

1. 1
   prep · ~15 min

   Clean and chop the banana stem.

   1.Remove the outer fibrous layers of the banana stem to reveal the tender inner core.

   2.Slice the core into thin rounds, then stack and finely chop into small cubes.

   3.Immediately place the chopped stem in a bowl of water to prevent discoloration.
2. 2
   boil · ~5 min

   Blanch the banana stem.

   1.Bring 4 cups of water to a rolling boil in a saucepan.

   2.Drain the soaked banana stem and add it to the boiling water.

   3.Boil for 2-3 minutes until slightly tender but still crunchy.

   4.Drain immediately and rinse under cold water to stop the cooking.

   TIPDon't overcook — the stem should retain its crisp bite.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai or wok over medium heat.

   2.Add mustard seeds and let them splutter for 30 seconds.

   3.Add slit green chilies and sauté for 30 seconds until fragrant.

   TIPUse medium heat to avoid burning the mustard seeds.
4. 4
   saute · ~8 min

   Sauté the spice paste and banana stem.

   1.Add the grated ginger and turmeric powder. Sauté for 30 seconds until the raw aroma fades.

   2.Add the blanched banana stem and salt. Stir gently to coat with the tempering.

   3.Cover and cook on low heat for 5-6 minutes, stirring once halfway.

   TIPStir gently — the stem pieces are delicate and can break.
5. 5
   mix · ~3 min

   Finish with coconut and sugar.

   1.Uncover, add the grated coconut and a pinch of sugar. Stir well.

   2.Cook uncovered for 1-2 minutes to evaporate any remaining moisture.

   TIPSugar balances the slight bitterness of the banana stem.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

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