Banana Flower is the most exotic vegetable which is little time consuming to clean before the actual cooking. But trust me the result worth all the efforts.
I always believe in simple and quick cooking where the actual vegetable retains their taste and the real taste of the vegetables used were not overpowered by the spices or masala used.
Recipe of Banana flower and potato batibasa
Banana Flowers – one cup (Apply mustard oil in your hand and start cleaning the banana flowers.Separate all the florets from the whole banana flower. Remove the stamen from each of the big floret’s as well as the thin white coloured cover portion. You can finely chop the center part of the flower without cleaning it and use as it is.Parboil the banana flowers with little salt and turmeric. Remove from water and strain excess water from them. Chop them finely and Keep aside)
Potato – one potato ( remove the skin and chop in small cubes)
Black Mustard – one tsp
Poppy Seeds – two tbsp
Tomato – one small (chopped in cubes)
Onion – one small (chopped in small cubes)
Garlic Cloves – 6 to 7
Turmeric powder – a pinch
Salt to taste
Mustard Oil – 2 tbsp
Water – 1/4 th cup
Grind the mustard, poppy seeds and garlic into a fine paste using one spoon of water. First dry grind it and then add water and grind again. Then take a small silver kadhai or one deep bottomed non stick pan, add the rest of the ingredients along with the mustard and poppy seeds paste, mix well and cover. Keep the flame low and continue to stir in between till the potatoes were turns mushy and completely cooked. Enjoy this dish with some hot steamed rice or chapati. Tasted best while hot as well as on room temperature.