Banana stem has a lot of health benefits, is good for weight loss and in lowering high blood pressure. It contains fibre, potassium and vitamin B6. You must have had Banana Stem in a curry form. Now how about making a fried rice with it? It can be a one-pot meal which can be enjoyed with raita and papad as accompaniments. It can also be had as a lunch box meal. So check out the step by step pictorial recipe to prepare it.
- 5"-6" long banana stem
- 2-3 cups buttermilk
- 1 cup basmati rice, soaked in water for 30 minutes
- 1 tbsp. ghee
- 1 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 2 bay leaves
- 1 mace
- 2 star anise
- 1 tsp. cumin seeds
- 1 onion, sliced
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- 1 tbsp. coriander-cumin powder
- 1 tomato, chopped
- 2-3 green chilies, slit
- few roasted cashew nuts
- handful of coriander & mint leaves
- raita & papad to serve
Slice the banana stem finely and immerse in buttermilk till cooking time to avoid discoloration. Pressure cook rice separately and spread out on a plate to cool down.
Drain the banana stem and pressure cook in sufficient water for 2-3 whistles. Drain and squeeze out any water.
Heat oil and ghee. Temper with bay leaves, cinnamon, cardamoms, cloves, mace, star anise and cumin seeds. Sauté for a few seconds.
Add the onion and fry till light brown. Then add all the dry spices (except salt) and the ginger-garlic paste mixed with 1/4 cup water. Sauté till the oil separates.
Then add the tomato and continue to fry till it is mashed. Add the drained banana stem and salt. Fry for 2-3 minutes on a medium flame.
Add the rice and green chilies. Mix everything well and sauté for another 2-3 minutes. Then add the mint and coriander leaves and toss well.
When done, garnish with the fried cashews and serve with raita and papad.
Slice banana stem finely & immerse in buttermilk to avoid discoloration.
Drain & pressure cook in sufficient water for 2-3 whistles.
Drain & squeeze out any water.
Heat oil & ghee. Temper with bay leaves, cinnamon, cardamoms,
cloves, mace, star anise & cumin seeds. Sauté for a few seconds.
Add onion & fry till light brown.
Add all dry spices (except salt) & ginger-garlic paste mixed with 1/4 cup
water. Sauté till the oil separates.
Add tomato & continue to fry till it is mashed.
Add drained banana stem & salt. Fry for 2-3 min. on a medium flame.
Add rice & green chilies. Mix well & sauté for another 2-3 minutes.
Then add mint & coriander leaves & toss well.
When done, garnish with fried cashews.
Serve with raita & papad.
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