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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
Cook Time 25 minutes
Total Time 6 hours 25 minutes
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.
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