Banana Stem Fried Rice

          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.