| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 11g | 3g | 30g |
| sugars | fibre | protein | salt |
| 6g | 8g | 10g | 2g |
Today, we’ll be venturing away from the lapping waves and salty breezes of Maine’s coastline to explore another culinary jewel — the Vazhaipoo Masala. For those unfamiliar with the name, this delightful dish hails from the Indian subcontinent. It is a vibrant and flavorful Banana Flower Masala that will transport you to a different world, one filled with exotic spices and tantalizing tastes.
The Dance of Flavors in Vazhaipoo Masala
Stepping away from the familiar terrain of New England seafood, Vazhaipoo Masala offers a spirited dance of flavors. Each bite revealing a new layer – spicy minced green chili peppers, aromatic ginger-garlic paste, and the subtle sweetness of freshly grated coconut. For anyone seeking a departure from the norm, this recipe is a culinary adventure waiting to happen.
Why I Fell in Love with It
Being a mom to two darling daughters, Erin and Samantha, I’ve always been conscientious about introducing them to nutritious foods from around the world. Vazhaipoo Masala instantly caught my attention as it features a star ingredient I’d never cooked with before – Banana flower. Also known as banana blossom, this exotic ingredient is packed with dietary fiber, protein, and essential minerals.(source)
The unique taste coupled with the numerous health benefits of this dish, quickly placed Vazhaipoo Masala high on my list of favorite recipes. Plus, the girls absolutely loved it!
Perfect Pairings
Although Vazhaipoo Masala is splendid served on its own, its distinctive flavors shine even brighter when paired with complimentary dishes. It’s similar to South Indian curries, so serving it with flatbreads like roti or naan is a wonderful option (naan recipe). Also, consider pairing it with pulao or simple steamed rice to offset its bold spices.
In essence, it isn’t just the catching flavors of Vazhaipoo Masala that’s endeared itself among my culinary repertoire, but its all-rounded virtues. It’s healthful, unique, and embodies the essence of world cuisine right on my dinner table!
What You’ll Need
- 1 large Banana flower
- 2 tablespoons Cooking oil
- 1 teaspoon Mustard seeds
- 1 large Onion, finely chopped
- 2 Green chili peppers, minced
- 2 teaspoons Ginger-garlic paste
- 1/2 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 2 teaspoons Garam masala
- 1/2 cup Freshly grated coconut
- Salt, as per taste
- 1 handful of Fresh coriander leaves, chopped
- 4 Curry leaves
- 2 tablespoons Lemon juice
Method
Step One
Begin by preparing the banana flower. Remove the outer layer of the flower and discard it. You’ll see small florets inside, remove these and keep aside as well. Keep removing the layers and collecting the florets until you can no longer peel back the layers. Discard the hard bulb-like part at the center. The florets collected are the edible part of the flower. Soak these in a bowl of water along with a spoon of buttermilk or turmeric to prevent browning. Chop these florets finely after 15 minutes of soaking.
Step Two
In a pan, heat 2 tablespoons of cooking oil. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to crackle.
Step Three
Add the finely chopped onions and minced green chili peppers to the pan. Saute till the onions turn soft and translucent.
Step Four
Add 2 teaspoons of ginger-garlic paste to the pan and saute till the raw smell disappears.
Step Five
Add 1/2 teaspoon of turmeric powder, 2 teaspoons of red chili powder, 2 teaspoons of coriander powder, and 2 teaspoons of garam masala to the pan. Stir well and saute for a couple of minutes.
Step Six
Add the finely chopped banana flowers (vazhaipoo) to the pan. Stir well to combine all the ingredients and to coat the flowers with the spices.
Step Seven
Add salt as per your taste and mix well. Cover the pan and let it cook for about 10 minutes on a medium flame, or until the banana flowers are cooked completely.
Step Eight
Then add 1/2 cup of freshly grated coconut to the pan. Mix well and cook for another 5 minutes.
Step Nine
Finally, add the chopped fresh coriander leaves, curry leaves, and 2 tablespoons of lemon juice. Mix well and turn off the flame.
Step Ten
Vazhaipoo Masala (Banana Flower Masala) is ready to be served. Enjoy it with rice or roti.
