 |
| Banana Stem Stir Fry |
Discovering the Magic of the Banana Stem:
Banana stem stir fry recipe, also known as Gabbe Upkari or Konkani banana stem stir fry, is a vegetarian side dish packed with nutrients that's vegan, fibre rich. Whether you call it Gabbe Upkari, Vazhaithandu Poriyal recipe or Bale Dindina Palya, you are about to master one of South India's healthiest and most rewarding vegetarian preparations.
My knowledge of this ingredient comes from the source: where I live, we only harvest the stem when the cycle of the plant is complete specifically, when the banana plant yields fruit or when a heavy rain causes the plant to fall down. It is at this point we cut the plant and carefully extract the banana stem to make delicious recipes like this one. This practice of using the stem is rooted in the belief that the ingredient is a powerhouse of internal health. As I learned from my elders, banana stem is believed to clean our gut and is an excellent high-fibre source. More importantly, it is traditionally known to be very helpful for clearing kidney stones, making it a truly medicinal component of our diet.
 |
| Gabbe Upkari Banana Stem Stir Fry |
Serves: 4
Ingredients:
- Banana stem - 1 kg (only inner core is about 250 gram)
- Coconut oil - 1 tbsp
- Mustard seeds - ¼ tsp
- Byadgi red chili - 2 (broken)
- Curry leaves - 1 sprig
- Salt - ½ tsp
- Jaggery - 2 tbsp
- Water - ½ cup (for cooking)
- Grated coconut - 2 tbsp
Method:
- Preparation:
- Take the 1 kg banana stem. Using a sharp knife, systematically peel off all the tough, outer green and pale layers. The goal is to reach the inner core soft part, which is usually white. Discard the fibrous outer parts.(outer parts also can be used as rope to tie flowers)
- Slice the core into ½ inch thick discs. As you slice, a thread-like fiber will cling to the knife. Use your finger or the knife tip to gently pull and twist this fibre out from the ring. Repeat this process for every ring. If you skip this, the final dish will be annoyingly chewy.
- Chop the cleaned, de-fibered rings into small cubes or thin slices. Uniformity if key for even cooking.
- Immediately place the chopped pieces in water to prevent the stem from oxidizing and turning black. The high iron content of the stem causes rapid oxidation(browning). Before cooking, squeeze out the water thoroughly.
- The Tempering (Tadka):
- In a wide pan or skillet, add 1 tbsp of oil over medium heat. Coconut oil is recommended for authentic Konkani style banana stem stir fry.
- Add ¼ tsp of mustard seeds. Wait until they begin to splutter vigorously. This indicates the oil is hot enough and the seeds have released their nutty flavor.
- Add the 2 broken byadgi red chilies (removing seeds is my preference for less heat) and 1 sprig of curry leaves. Fry for about 30 seconds. The chilies should darken slightly, and the curry leaves should become crisp and intensely fragrant.
- The Cooking and Finishing:
- Immediately add the thoroughly squeezed and drained chopped banana stem to the tempering mixture.
- Add ½ tsp of salt. The salt helps draw out the stem's natural moisture and seasons it from the inside.
- Add 2 tbsp of jaggery. Give everything a good mix. Pour in ½ cup of water. Cover the pan with a lid.
- Cook on a low flame for 10-15 minutes until the stem is soft to touch. The color will change slightly to a softer, more opaque white.
- Once the water is evaporated and the stem is soft, stir in 2 tbsp of fresh grated coconut. Cook for just a minute to integrate the flavor. Serve warm with hot steamed rice, Dalitoy (konkani plain lentil curry) or with rice porridge.
Share your food pictures on Instagram and facebook. Tag us @amchivasari or use #amchivasari.
Thanks for being part of the Amchi Vasari community!
Comments
Post a Comment