Easy Banana Blossom/Flower Recipes: Stir-Fry & Curry

(Updated Version)

Banana blossom, or banana flower, is the nutritious (SWEET SOUR TOFU CHINESE STYLE), often-overlooked flower of the banana tree. While it remains a staple in traditional home kitchens, especially in Indian households, it's rarely seen in modern recipes or restaurants - likely due to the meticulous cleaning process. 

Handling banana blossom can leave sticky residue on your hands, but you can prevent this by applying a bit of oil, using gloves, or washing with lemon juice afterward.

Despite its numerous health benefits, this superfood is gradually disappearing from our diets, replaced by processed foods. Easy to prepare and perfect for stir-fries (EASY QUICK EGG RECIPES) and curries, banana blossom is a wholesome ingredient that deserves a spot in your kitchen.

(The banana plant from which the banana flower/blossom was harvested in Nava's Zen)

How Do We Clean the Banana Flower or Blossom Before Cooking?

Cleaning a banana flower or blossom might seem tricky, but it’s quite simple when broken down into steps:

 

Remove Outer Bract

Peel off the dark purple outer bracts (petals) and set them aside if not being used.

 

Collect Florets

Under each bract, you’ll find small florets. Collect these edible florets for cooking.

 

Prepare Florets

Pinch the tip of each floret and remove the hard calyx (outer covering) and the long, stiff style (thread-like part). Discard these.

 

Trim and Slice

Once you’ve reached the pale, tender inner layers, trim the stem and slice the blossom thinly.

 

Soak in Water Immediately soak the florets and sliced blossom in water mixed with a little salt or lemon juice to prevent discoloration.

 

Rinse and Use

Rinse thoroughly before using them in your recipe.

The photos attached will also guide you on cleaning the banana blossom or flower, making the process even easier.

Banana Blossom /Flower Stir Fry)

Ingredients
1 banana blossom, cleaned and thinly sliced
5 garlic cloves, sliced
1 large onion, sliced
1 tsp coriander seeds
1 tsp fennel seeds
2 tbsp fresh grated coconut
1 tsp turmeric powder
2 sprigs curry leaves
2 tbsp oil
Salt to taste

Method

Heat oil in a pan.

Sauté garlic and onion until golden.

Add coriander and fennel seeds, then stir.

Add coconut and cook for 1-2 minutes.

Stir in banana blossom, turmeric, curry leaves, and salt.

Increase heat and stir-fry until the blossom is tender. 

Banana Blossom/Flower Dal Curry

Ingredients

1 Banana blossom (Vazhaipoo)- cleaned, chopped and soaked in water till cooking time

½ cup Kadalai paruppu/Chana Dal - soaked for at least 4 hours and rinsed

5 shallots – smashed

5 garlic – smashed

1cup coconut milk

½ tbps turmeric powder

Red chili powder: as needed

2 tbsp coconut oil

Salt: To taste

 

Method

Pressure cook dal, shallots, garlic with turmeric powder to soften.

Heat coconut oil, sauté the banana blossom with red chili powder and salt until softened.

Add the cooked dal and coconut milk.
Simmer briefly and remove from heat.  

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).