Banana Stem Stir fry | Vazhaithandhu Poriyal

Banana Stem is packed with fiber and if you are someone who is looking to shed some weight, then this is a must in your diet. Most of us think that this is a tasteless vegetable but trust me if you try this recipe you will change your impression of this power packed veg. The addition of shallots and spices does give a lovely flavor to this recipe. Banana stem poriyal is a common side in any south Indian veg menu. You can pair this with any tangy curry or lentil. 

BANANA STEM STIR FRY RECIPE

Recipe Source - Amma

Cook & Prep time - 15 mins

Serves - 3 generously

Ingredients

Banana stem- 1 and 1/2 cup (cut thinly into small pieces)                                              

Shallots / Pearl Onions- 5 ( cut thinly)                                                                        

Turmeric powder - 1 and 1/4 tsp.                                                                            

Jeera powder - 1/2 tsp.                                                                                

Chilly powder - 1 tsp

Salt to taste                                                                                                        

                                                                                                                       

To Temper

Oil - 3 tsp

Mustard seed - 1/2 tsp

Jeera - 1/2 tsp

Urad Dal - 1 tsp

Dry Red Chilli - 2 nos

Curry Leaf - 1 spring

Method

Heat a skillet, add oil once it is hot add mustard seeds, wait for them to splutter. Now add Urad dal, Jeera, red chilli and curry leaf. Add the chopped onions and saute well. Add the banana stem pieces and fry well for 2 minutes.

Now add the spice powders, salt and mix well. Sprinkle some water, cover with lid and cook for 3 to 5 minutes. Serve hot with rice and curry.

Cooks Wisdom

- When you cut the banana stem keep the pieces in water mixed with some buttermilk and salt, this will keep it from turning dark.

- You can garnish with some grated coconut.

- You can soak 1 tbsp of moong dal in water for 15 mts and add to the poriyal before sprinkling water, the dal will stay firm and crunchy.

I have another recipe for Banana stem poriyal you can view it HERE