 |
| Banana Stem Salad (Healthy Recipe) |
Gabbe Ashi: The Easiest Recipe You'll Ever Make
Introduction:
If you grew up in a home, where you know the true meaning of using every part of the plant and that includes the unassuming banana stem (also known as bale dindu in Kannada and Gabbo in Konkani). The prep may seem too tedious: peeling, chopping and the endless strings! But it is easy if you know how to chop a banana stem. Here is a quick version of Gabbe Ashi, or Banana Stem Salad my mother in law does and I learnt from her.
This dish, a refreshing blend of crunchy banana stem and cool, tangy curd, is proof that the healthiest food can also be the easiest to make. It requires minimal cooking, minimal ingredients, and comes together in less than 20 minutes, making it the perfect healthy side dish for busy weekdays. My Gabbe Ashi recipe focuses on streamlining the preparation, specifically that that tricky fiber removal, so you get all the incredible health benefits, it's packed with fiber and is excellent for digestion without the fuss. Let us start to make the crunch and subtle flavor of a perfect banana stem salad at home.
Serves: 3
Ingredients:
- Tender banana stem - 250 gram (about ¼ of a stem)
- Salt - ½ tsp
- Green chili - 1 chopped
- Ginger - 1 inch finely chopped
- Thick curd - 1 cup
- Tempering
- Oil - 1 tsp
- Mustard seeds - ¼ tsp
- Curry leaves - 1 sprig
Method:
- Preparing the banana stem:
- Peel the outer layers: Take 250 gram of banana stem (¼ section of banana stem). You must remove the tough, fibrous outer layers. Use a sharp knife to peel them off vertically, revealing the lighter, softer inner core. We are using the soft, tender, pale yellow white core.
- Chop and de-string: When you start chopping the core into small pieces, you will notice string-like fibers attached to slices. This fiber is tough and must be removed. As you slice, use your finger to gather the strings around the knife and pull them out. This is vital for a smooth, pleasant texture.
- Prevent blackening: Immediately drop the chopped banana stem pieces into a large bowl of plain water. This high-tannin vegetable oxidizes incredibly fast, so the water prevents it from turning brown.
- Drain and squeeze: After chopping is complete, drain the water completely. Squeeze out the extra water from the chopped stem pieces using your hands. This prevents the salad from becoming soggy later. Transfer the squeezed pieces to a clean mixing bowl.
- Marinating for flavour:
- Pre-season: To the squeezed banana stem, add ½ teaspoon of salt, the chopped green chili and the finely chopped ginger.
- Mix and rest: Mix all these ingredients thoroughly using your hands or a spoon. Close the lid and let it marinate for about 5 minutes. The purpose of this step is, the salt draws out any residual moisture, it tenderizes the stem slightly, and the chili and ginger infuse their flavour into the crunchy pieces.
- Mixing the salad base:
- Add curd: After 5 minutes marination, add one cup of thick curd (plain yogurt) to the mixture.
- Adjust consistency: Mix the mixture until everything is well combined. Check the consistency; if the salad seems too dry or stiff, add a little more curd until it reaches a creamy, spoonable texture. Adjust the salt if necessary.
- The final tempering(tadka):
- In a small pan, heat 1 tsp coconut oil. Once the oil is hot, add ¼ tsp mustard seeds. Let them splutter completely. Immediately drop in the curry leaves. They should crackle vigorously.
- Finish the Salad: Pour the hot tempering directly over the banana stem salad mixture in the bowl. Mix gently one last time.
- Serve immediately. Refreshing Gabbe Ashi is ready! It's a perfect side dish that goes great with rice.
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