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A classic Bengali delicacy made from banana blossoms, potatoes, and coconut. This semi-dry curry has a unique texture and a delightful balance of sweet and savory flavors, making it a perfect side dish for rice.
For 4 servings
Prepare and Cook the Banana Blossom
Fry the Potatoes
A classic Bengali delicacy made from banana blossoms, potatoes, and coconut. This semi-dry curry has a unique texture and a delightful balance of sweet and savory flavors, making it a perfect side dish for rice.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 309.7 calories per serving with 6.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Temper and Sauté the Masala
Combine and Finish the Ghonto
For an 'Amish' (non-vegetarian) version, add 100g of small shrimp (chingri). Sauté the shrimp after frying the potatoes, remove them, and add them back into the dish along with the banana blossom mixture.
To make this recipe fully vegan, simply replace the 1 tablespoon of ghee with an equal amount of mustard oil or any neutral vegetable oil.
For a crunchy texture, use thinly sliced coconut instead of grated. Fry 1/4 cup of coconut slices in the oil until golden brown, remove, and use as a garnish at the end.
Banana blossoms are an excellent source of both soluble and insoluble fiber, which aids digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
This dish helps combat anemia as banana blossoms are a good plant-based source of iron, which is essential for hemoglobin production and preventing fatigue.
Banana blossoms contain antioxidants like flavonoids and polyphenols, which help fight free radicals in the body, reducing oxidative stress and lowering the risk of chronic diseases.
Grease your hands and knife with oil. Peel off the outer dark purple bracts and collect the florets underneath. For each floret, remove the hard, matchstick-like pistil and the small, translucent calyx. Chop the cleaned florets and the tender inner core, then immediately soak them in turmeric water to prevent browning.
Yes, it's quite healthy. Banana blossom is rich in fiber, antioxidants, and essential minerals like potassium and iron. The use of chana dal adds protein, and using mustard oil in moderation provides healthy fats.
One serving of approximately 195g contains around 220-250 calories, primarily from the potatoes, oil, and coconut. The exact count can vary based on ingredient sizes and oil quantity.
Absolutely. The recipe is almost vegan. Simply replace the 1 tablespoon of ghee with mustard oil or another plant-based oil to make it fully vegan.
It is traditionally served as a side dish with steamed rice and dal (lentil soup). It also pairs wonderfully with luchi (puffed fried bread) or roti.
Yes, you can clean, chop, and boil the banana blossom a day ahead. Store it in an airtight container in the refrigerator. This significantly reduces the preparation time on the day of cooking.
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