Arati puvvu pappu kura (Banana flower/plantain flower/banana heart subzi with moong dal)

Banana plants are native to tropical countries like Indian subcontinent, South East Asia, Philippines and Australia. It is likely that they have been first domesticated in Papua New Guinea.

It is interesting that every part of banana plant is useful and beneficial. Green bananas/plantains, banana stem are edible and are used in many tasty recipes. Banana leaves are used as disposable plates for lunch and dinner. In Thailand, Malaysia and Singapore many snacks are made using the leaves as wrappers.

Common in South East Asian cuisine, banana flowers/banana hearts/plantain flowers are used in many recipes. Banana flowers are tear shaped maroon or purplish flowers hanging at the end of banana clusters. They can be eaten raw or cooked. Fresh blossoms are available in many vegetable markets in India. In USA banana blossoms are available in many Indian stores. Sometimes, the canned banana blossoms are also available.

Banana flower has innumerable health benefits. Foods made of banana flower help in healing the wounds, reducing premature aging and cancer, increasing hemoglobin levels in the body etc. and increasing immunity.

Banana flower contains vitamin A, C, and E and also potassium and a lot of fiber. It is rich in soluble and insoluble fiber.


Banana flower is a natural antidepressant without any side effects.

The flower is preferred for nursing mothers as it boosts milk supply in new mothers.

In South Indian cuisine, there are many subzi recipes. In Eastern states also banana hearts are very popular and they make delicious deep fried vadas etc.

Preparing banana flower for cooking is a tedious and labor intensive process. But once in a while, it is worth all the trouble, keeping in mind the health benefits and the tasty final product!!

 

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Ingredients:

•      1 banana flower (small size)
•      1/2 cup moong dal (either with skin or without)
•      Salt to taste

Seasoning:

•      3 Tsp. oil
•      3 or 4 red chiles
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of hing
•      A few curry leaves

Directions:

1.      Soak moong dal in water for nearly an hour.
2.      Fill a large vessel with cold water and add a little salt and buttermilk. The florets will turn brown or black, if exposed to air. So as soon as you open, they have to be soaked in acidic water solution. 
3.      Apply some edible oil to your palms, as the blossoms are sticky and stain your palms.
4.      Using an old cutting board and a newspaper spread, start opening the flower.
5.      Banana flower contains many bracts (commonly referred to as petals) between rows of flowers.
6.      Remove the tough outer petals, often reddish/magenta in color.
7.      The outer petals can be used as plates or discarded.
8.      The flowers are bunched together.
9.      Initial layers of flowers have tough stamen which is not easy to cut to eat. Also the scale-like outer most petal called calyx has to be removed and discarded.
10.      After a few layers of tough flowers, the flowers are smaller and the stamen and calyx are not tough.
11.      These florets can be soaked in water right away.
12.      After a few of these, the bracts or the petals also become light yellow in color, tightly packed and are soft.
13.      That part of the flower can be used without opening and removing the petals.
14.      Either place all the florets in a vegetable chopper and process or finely chop them on a cutting board.
15.      Washed the processed florets in plenty of water 2 or 3 times.
16.      Boil enough water in a large vessel and add the washed flower.
17.      Add some turmeric.
18.      When the mixture is soft to touch, drain the water and set aside.
19.      Drain moong dal and cook in a pressure cooker for one whistle.
20.      Or, cook in a microwave for 2 or 3 minutes.
21.      Dal must not be mushy.
22.      Heat a deep pan and add oil.
23.      When the oil is hot, add red chiles.
24.      Cook for a minute and add chana dal and urad dal.
25.      When the dal is turning brown, add mustard seeds and jeera seeds.
26.      When mustard seeds splutter, add hing and curry leaves.
27.      Add the cooked flower mixture and mix well.
28.      Add cooked moong dal and mix thoroughly.
29.      Add salt, mix well.
30.      Reduce the heat and cover.
31.      Cook for 3 to 4 minutes.
32.      Turn off the heat and transfer to a serving dish.
33.      Garnish with a little cooked dal and serve.
34.      Makes a very tasty and healthy side dish.
35.      Can  be eaten along with rice or roti.