Friday, October 23, 2009

Banana Flower Stir Fry / Bondi Upkari

I find this vegetable most of the times when I visit my local Indian grocery store. This stir fry is a very interesting combination of coconut and the banana flower. Banana flower is considered to be a little heaty for the body so I mostly make it in the winters and the cold season. We never used a lot of it in India, but I tried to make this like any other Upkari's or Sabzi's I make. It tastes great with rice and a spicy curry like Sambar.

1 banana flower
1 teaspoon mustard seeds
1/4 cup grated coconut
3 tablespoon gur or jaggery or sugar
2 dried red chilies
salt for taste

Remove and discard the first few layer of petals (i remove at least 3-4 layer of petals) covering the banana flower and use the flowering buds found inside the petals. The petals are discarded as they are very fibrous in nature. Chop the rest of the flower into very fine pieces. Heat oil in a pan and add mustard seeds. When the mustard splutters, add the red chili and fry for a minute. Add the chopped banana flower and a cup of water. Cook covered for at least 30 minutes or till it is soft. Add gur or sugar and salt and cook for another 5 minutes. Garnish with grated coconut and serve hot.


Uj said...

Coming here after a long time.. bondi upkari..haven't had it in ages :) how have you been?

Anonymous said...

Hi Supriya,

I am prathiba from the indian food court. This Bondi upkari we prepare with Bengalgram as the combination and we all love itthough it is a conventional old dish. U r really great , inspite of ur busy scedule u find time to put up such good authenticated recipes. I really appreciate ur interest .