'Thor' in the Bengali lingo or 'Banana Stem' is a wonderful veggie which has a lot of essential nutrients, health benefits and is good for weight loss and in lowering high blood pressure. It is also popular in the southern regions. This stem can be turned into various delicious recipes.
So here comes 'Thor Muri Ghonto', which means Banana Stem cooked with Rice. This Muri Ghonto recipe is usually prepared with Fish Head and some Rice. But I thought why not apply the same rule in making with Banana Stem. I should say it turned out simply yummy.
I gave a tempering of bay leaf, cumin seeds and whole garam masalas and cooked with cashew paste, milk and other spices for a creamy texture. The medium of cooking was of course mustard oil and I finished it off with some garam masala and ghee to enhance the flavour. It is best relished as a side dish with either plain rice, chapatis or parathas.
- 1 Thor (Banana ) stem of around 8" long
- 1 potato, cubed
- 2 tbsp. Basmati rice, soaked in water for 30 minutes
- 2 tbsp. mustard oil
- 2 tsp. ghee
- 1 bay leaf
- 1 tsp. cumin seeds
- 1" cinnamon stick
- 2 green caramoms
- 4 cloves
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tbsp. roasted coriander-cumin powder
- 1/2 tsp. turmeric powder
- salt to taste
- 2-3 green chilies, slit
- 2 tbsp. cashew nut paste
- 1 cup milk
- 1 tsp. garam masala powder
Cut the stem into round slices and remove the fibre that comes with it. Chop into thin strips & immerse in turmeric water as you cut.
Pressure cook with enough water for 1-2 whistles. Drain or squeeze out all the water. Keep aside.
Heat the oil and ghee. Fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds.
Add the onion and fry till light brown. Then add the ginger-garlic paste. turmeric powder and coriander-cumin powder mixed with some water to form a paste.
Saute till the oil separates. Add the soaked & drained rice and fry for a minute. Then add the drained / squeezed Thor (Banana stem), cashew paste, fried potatoes, green chilies, 1 cup water, 1 cup milk and salt to taste.
Mix well. Cover and simmer on low flame till the moisture has dried, the potatoes and the rice are cooked.
Add the garam masala powder and remaining 1 tsp. ghee and mix properly. Leave it covered for 2-3 minutes and then serve with rice or chapattis.
Remove the outer part of the stem and cut them
into thin slices, discarding the fibres.
Chop into thin strips.
Immerse them in water along with a pinch of turmeric powder.
Pressure cook for 1-2 whistles. Drain & squeeze out the water.
Heat oil & ghee in a pan and saute the potatoes till light brown.
Temper the same oil with bay leaf, cinnamon, cardamoms, cloves & cumin
Add the onions and saute till light brown.
Add the ginger-garlic paste, turmeric powder & coriander-cumin
powder mixed with some water. saute till oil separates.
Add the soaked & drained rice and mix well. Saute for 1-2 minutes.
Add the fried potatoes, drained Thor, salt, cashew paste & green chilies.
Add 1 cup water & 1 cup milk. Cover and simmer till the potatoes
& rice are soft and cooked.
When done, add the garam masala & ghee. Give it a mix and serve
either with rice or chapattis.