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 etc 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 banana 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.
Preparing banana flower for cooking is a tedious and labor intensive process.
Here is a recipe to make subzi with North Indian flavor.
Ingredients:
- Banana flower (medium size)
- 1/2 Tsp. turmeric powder
- Salt to taste
Seasoning:
- 1/2 inch cinnamon stick
- 2 small ilaichi
- 1 bay leaf
- 1 Tsp. chile powder
- 1/2 Tsp. garam masala
- 1/2 Tsp black pepper powder
- 1/2 Tsp. coriander powder
- Pinch of sugar
- 1 Tsp. ghee
Directions:
- Fill a large bowl of cold water and add salt and vinegar or lemon juice. The florets will turn brown or black if left exposed to air. So immediately after opening, they have to be soaked in acidic water solution.
- Apply some edible oil to your palms, as the blossoms are sticky and stain your palms.
- Using an old cutting board, and a newspaper spread, start opening the flower.
- Banana flower contains many bracts (commonly referred to as petals) between rows of flowers.
- Remove the tough outer petals, often reddish/magenta in color.
- The tough outer petals can be used as plates or discarded.
- The flowers are bunched together.
- 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.
- After a few layers of tough flowers, the flowers are smaller and the stamen and calyx are not tough.
- These florets can be soaked in the water right away.
- After a few of these, the bracts or the petals also become light yellow in color, tightly packed and are soft.
- That part of the flower can be used without opening and removing the petals.
- Fine chop all the florets and leave them in water for an hour. or
- Put the florets in a vegetable chopper and process them.
- Boil some water and add the processed/fine chopped flowers along with turmeric powder.
- Cook till the flowers are soft to touch.
- Drain the water and set aside.
- Heat oil in a thick pan.
- Add cinnamon stick, ilaichi and bay leaf.
- Cook for a minute and add the drained flowers.
- Add salt, chile powder, garam masala, coriander powder, black pepper powder and keep stirring.
- Add a pinch of sugar.
- Cook for 3 to 4 minutes.
- Add a tea spoon of ghee and remove from heat.
- Cover and let it stay for about ten minutes.
- Transfer to a serving dish.
- A good side dish which can be eaten with rice or roti.
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