Banana Flower Palya (ಬಾಳೆ ಹೂವಿನ ಪಲ್ಯ)

The banana plant is often called the plant of abundance because almost every part of it is useful. The fruits are enjoyed ripe or raw, the leaves are used for serving food, the stem is cooked in traditional dishes, and even the beautiful purple banana flower (bale hoovu in Kannada) finds its way into the kitchen.

Banana flower has a slightly earthy, mildly bitter flavour that becomes wonderfully rich and nutty when cooked with fresh coconut and spices. Preparing it takes a little time, but the result is well worth the effort.

Preparing the Banana Flower

Before preparing the flower apply little oil on your hands before cleaning the banana flower, as the sticky sap can stain your fingers.

Peel away the dark purple outer bracts and collect the pale florets inside. From each floret, remove the hard central stamen and the transparent outer petal (calyx), as these remain tough after cooking.

Finely chop the cleaned florets and immediately place them in a bowl of water with the juice of half a lime to prevent them from turning brown. Once all the florets are cleaned, rinse them well and steam or boil until tender. Drain thoroughly before using.

Ingredients

1 banana flower

1 medium onion, finely chopped

1 cup grated fresh coconut

1 teaspoon mustard seeds

1 dried red chilli

1 sprig curry leaves

4 garlic cloves, crushed

3 tablespoons tamarind extract

3 teaspoons red chilli powder

2½ teaspoons coriander powder

1 teaspoon cumin powder

Salt to taste

1 tablespoon oil

Instructions

In a bowl, combine the grated coconut, chopped onion, red chilli powder, coriander powder, cumin powder, and a teaspoon of salt. Mix well and set aside.

Prepare and steam the banana flower as described above.

Heat the oil in a pan and add the mustard seeds. Once they splutter, add the dried red chilli and crushed garlic. Saute for a few seconds, then add the curry leaves.

Add the steamed and drained banana flower and saute for a few minutes.

Pour in the tamarind extract and cook for about a minute.

Make a small well in the centre of the pan and place the prepared coconut mixture into it. Cover it with the banana flower without stirring.

Cover the pan with a lid and cook over low heat for 5–7 minutes.

Remove the lid, mix everything together thoroughly, adjust the salt if needed, and cook for another 1–2 minutes.

Serve warm with steamed rice and sambar.