INGREDIENTS
- BANANA FLORETS CHOPPED – 3 CUPS (3 MEDIUM SIZED FLOWERS)
- TAMARIND – 60 GMS / SIZE OF 2 LEMON ( MAKE A THICK EXTRACT IN WATER)
- MUSTARD SEEDS – 1 TSP
- CUMIN SEEDS – 1 TSP
- JAGGERY – 2 TBSP
- GREEN CHILLY – 15 MEDIUM LONG (CHOP FINE)
- CHILLY POWDER – 1/4 CUP
- TURMERIC POWDER – 1 TBSP
- ASAFOETIDA – 1/2 TSP
- SALT – AS REQUIRED( 1/4 CUP WOULD BE REQUIRED)
- SESAME OIL – 1 CUP
METHOD
- Apply oil on your palms and remove the dark purple pink petals one by one. As you remove them detach the florets attached to the base of the flower and drop the immediately into water to which a spoon of curd has been mixed. Once all the florets have been removed, take each floret and remove the thick dark stamen in the center of each flower. Chop fine and drop them back into the curd water.
PICKLING
- Take a heavy bottom pan, add oil and splutter the mustard and cumin seeds. Add in the asafoetida and simmer the flame.Add the chopped green chilly and sauté till it looses its moisture. Drain the flowers and add into the oil and sauté well for few minutes.
- Pour the tamarind extract. Add the jaggery, salt, turmeric powder and chilly powder and simmer.
- Allow to simmer till the pickle becomes thick such that when you drop a spoonful on to a plate, it should not flow out.
- Remove from flame and cool. Fill into a sterilized bottle and store at room temperature in a cool dry place.
NOTE
- This pickle stays good for about a month at room temperature.
- It can be used a s a relish for curd rice/parathas/poories
- It can be mixed with hot rice too with a dollop of ghee
The banana flower known as – kele ka phool in Hindi, bale moothi in Kannada, vazhaipoo in Tamil – is cooked in plenty of ways across the country. The Vazhaipoo Poriyal ,Vazhaipoo thoran ,Vazhaipoo vadai are the usual preparations. This tongue tickling pickle is a unique preparation, very frequently done in my maternal home whenever the banana tree yields the flower. Do try out this novelty recipe which is a medley of tastes –sweet, sour and astringent to spice up your meal.
