Banana Flower Sabzi

Banana flower is one of those traditional ingredients that carries deep culinary wisdom. When cooked well, it turns tender, mildly nutty, and incredibly flavorful. This Banana Flower Sabzi is a comforting, home-style preparation that balances spice, sweetness, and gentle sourness.

The flower is soaked and pressure-cooked first to soften its texture and reduce bitterness. It is then tempered with mustard seeds, green chilies, and spices, finished with green peas, jaggery, and freshly grated coconut. The result is a dry sabzi that feels hearty yet light, making it a wonderful addition to everyday meals.

This dish is especially loved for its texture and depth. Each ingredient plays a role, and the slow finishing on low heat allows the flavors to come together beautifully.

Why You Will Love It

Wholesome and traditional: made using time-tested cooking methods

Rich in fiber: banana flower and peas make it filling and satisfying

Balanced flavors: spicy, mildly sweet, and gently tangy

Naturally vegan: no dairy or processed ingredients

Great side dish: pairs well with rice, rotis, and simple dals

Good To Know

Banana flower has a unique texture and a slightly bitter taste when raw, which is why soaking and pressure cooking are important steps. Soaking helps remove excess bitterness, while cooking softens the fibers and makes it easier to absorb spices.

This sabzi uses kokum or lemon juice for sourness, jaggery for balance, and coconut for a soft finish. Green peas add color and subtle sweetness. Cooking the sabzi until the moisture evaporates ensures it stays dry and flavorful rather than watery.

Serving Suggestions

• Serve with steamed rice and dal
• Pair with chapati or jowar roti
• Add to a traditional vegan thali
• Serve alongside curd-free grain bowls
• Enjoy as a warm lunchbox dish

Kind Vegan

Banana Flower Sabzi

5 from 1 vote

A traditional banana flower sabzi cooked with spices, peas, coconut, and gentle sourness for a wholesome vegan side dish.

Print Recipe

Prep Time 6 hours hrs

Cook Time 25 minutes mins

Total Time 6 hours hrs 25 minutes mins

Servings: 3

Course: Side Dish

Cuisine: Indian

Calories: 140

Ingredients Method Video Notes

Ingredients

  

• 1 banana flower
• 1 tsp mustard seeds
• 3 to 4 green chilies chopped
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 2 pieces kokum or lemon juice to taste
• 1/4 cup cooked green peas
• 1 tsp jaggery
• 1/4 cup freshly grated coconut
• Few curry leaves optional
• 2 tsp oil
• Salt to taste

Method

 

1. Soak the chopped banana flower in water for 5 to 6 hours or overnight.
2. Pressure cook the soaked flower with 1/2 cup water for 3 to 4 whistles. Set aside.
3. Heat oil in a pan and add mustard seeds. Let them splutter.
4. Add green chilies and curry leaves and sauté briefly.
5. Add red chili powder and turmeric powder.
6. Add the cooked banana flower along with the cooking water.
7. Add salt and kokum or lemon juice.
8. Add cooked green peas and cook uncovered until most of the water evaporates.
9. Add jaggery and mix well.
10. Cover and cook for 2 to 3 minutes on low heat.
11. Add freshly grated coconut, cover, and cook for another 2 minutes.
12. Turn off the heat and serve warm.

Video

Notes

Always soak banana flower to reduce bitterness.

Do not discard the cooking water; it adds flavor.

Add jaggery only toward the end to balance flavors.

Coconut should be added last for freshness.

Adjust sourness based on kokum or lemon availability.