Banana Blossom
Banana Blossom or Kadali Bhanda as known in Odia looks and tastes very different from regular vegetables.The banana flower is a dark purple-red blossom that grows from the end of a bunch of bananas.  Banana blossoms are fibrous and have a unique bitter taste to it. If it’s cooked properly,it can be enjoyed by anyone.
Banana Blossom
Banana trees are considered very versatile as every part of the plant is utilised in one way or the other. The stem called Manja and the flower caled Bhanda is used as a vegetable and the fruit is used universally in many dishes. The Banana Leaf is used as plates to serve food or as wrap to cook food. Since almost every home has a banana plant, this plays an important part in our cuisine.
Banana Blossom
Today as I sat down to share this recipe of banana blossom with prawns,  I think there can’t be a better suited recipe to celebrate Mother’s Day.  It is a classic example of simple food that is healthy, traditional and tasty also, just like mother whose food is not fancy but made with love for her family.  While she makes many dishes using bananas themselves in her day today cooking, banana blossoms and banana stems are her all time favorites.
Banana Blossom
Being the youngest child , I was the one who became her assistant in cooking.I still remember , I would watch her doing all the works herself with so much precision. She would never allow me to do any household work, as she felt I am cutout for bigger roles than what she was doing. But for me, helping her was a way of expressing my respect towards what she chooses to do instead of going out and earn. Those memories means a lot today. when I decided to make this curry , the vivid image of her selfless love towards us flashes in my mind.
Banana Blossom
 You must be wondering why I choose to cook this curry for her because I wanted to show her not only your little girl has excelled in studies and has a career of her own, she still would go that extra mile to do and learn what you were doing for her everyday. The process of peeling and preparing the blossom for cooking is a long process which is why many of us avoid to cook this.
Banana Blossom
 I remember my mother would rub her both palms with mustard oil before preparing this banana blossom. She would peel and discard the purple covers of the blossom, then gently remove the outer skin of each of the florets and take out the thin stem from the floret. The skin and the stems are not consumed, hence thrown away. All the florets, are then soaked in cold water with lemon juice for half an hour , so as to prevent them from turning dark. After that she would boil it with salt and turmeric  till it is done and then discard the water and now it is ready for cooking. If you have never preped banana blossom , then you should follow this.
Banana Blossom

Banana blossom with prawns is a dry curry and I have served it along with Daal made with raw mango, Stuffed Bittergourd(kalara), deep fried pointed gourd(potala), mangoes from our backyard and deep fried lentils fritters(Badi). All these served in the platter in the platter are my mom’s favorite. Since I love my mom so much, this tedious process of peeling and chopping didn’t come as an obstacle and  stop me from cooking this delicious banana blossom curry with prawns.

Ingredients:
  • 1 no Banana blossom
  • 250 gms Prawns
  • 1 potato
  • 1 onion
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 green cardamoms
  • 2 to 3 cloves
  • 2 to 3 dry red chillies
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 1 tsp cumin powder
  • 1tsp sugar
  • 1 tsp Turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 2 tbsp mustard oil
  • Salt to taste
  • 2 tbsp grated coconut for garnishing

Let’s Learn How to make the curry:

  • Take a newspaper and spread it on your kitchen platform. Rub  both of your palms with mustard oil before preparing this banana blossom. Take a bowl with water and squeeze a lemon into it.
  • Now peel and discard the purple covers of the blossom, then gently remove the outer skin of each of the florets and take out the thin stem from the floret. The skin and the stems are not consumed, hence thrown away.
  • Once done, soak all the florets in cold water with lemon juice for half an hour, so as to prevent them from turning dark and bitter.
  • Now pressure cook it with salt and turmeric till it is done and then discard the water and now banana blossom  is ready for cooking.
  • Clean and devein the prawns. Apply salt and turmeric powder to the prawns and keep aside for 10 minutes.
  • Peel and cube the potato and finely slice the onion.
  • Heat oil in a pan. Fry the cubed potatoes till nicely golden from all sides. Take out  and keep aside.In the same pan, fry the prawns over high heat for 2 mins on both sides, take out and keep aside.
  • Heat more oil in the pan , Now add whole garam masala(cinnamon sticks, green cardamom, cloves), bay leaf, cumin seeds, dry red chilies to the oil.  Cook in medium heat till the masala releases nice flavor.Then add the sliced onion. Cook over medium heat till the onion changes color.
  • Add ginger garlic paste and cook till the raw smell disappears. Make a paste of  cumin powder, red chili powder, turmeric powder and two to three tablespoon of water , mix well and add to the ginger garlic paste and cook for 2-3 min.
  • Add boiled and mashed banana blossom,salt along with fried potato and mix well. Cover and cook till potatoes are done. Add sugar and check the seasoning.
  • Add fried prawns and garam masala powder, mix well. Switch off, cover and let rest for sometime. Serve hot with steamed rice.
(Visited 126 times, 1 visits today)
Please follow and like:
Print Recipe
Banana Blossom & Prawn Curry (Kadali Bhanda O chingudi tarkari)
Prep Time 40 minutes
Cook Time 15 minutes
Servings
persons
Prep Time 40 minutes
Cook Time 15 minutes
Servings
persons
Instructions
  1. Take a newspaper and spread it on your kitchen platform. Rub both of your palms with mustard oil before preparing this banana blossom. Take a bowl with water and squeeze a lemon into it.
  2. Now peel and discard the purple covers of the blossom, then gently remove the outer skin of each of the florets and take out the thin stem from the floret. The skin and the stems are not consumed, hence thrown away.
  3. Once done, soak all the florets in cold water with lemon juice for half an hour, so as to prevent them from turning dark and bitter.
  4. Now pressure cook it with salt and turmeric till it is done and then discard the water and now banana blossom is ready for cooking.
  5. Clean and devein the prawns. Apply salt and turmeric powder to the prawns and keep aside for 10 minutes.
  6. Peel and cube the potato and finely slice the onion.
  7. Heat oil in a pan. Fry the cubed potatoes till nicely golden from all sides. Take out and keep aside.In the same pan, fry the prawns over high heat for 2 mins on both sides, take out and keep aside.
  8. Heat more oil in the pan , Now add whole garam masala(cinnamon sticks, green cardamom, cloves), bay leaf, cumin seeds, dry red chilies to the oil. Cook in medium heat till the masala releases nice flavor.Then add the sliced onion. Cook over medium heat till the onion changes color.
  9. Add ginger garlic paste and cook till the raw smell disappears. Make a paste of cumin powder, red chili powder, turmeric powder and two to three tablespoon of water , mix well and add to the ginger garlic paste and cook for 2-3 min.
  10. Add boiled and mashed banana blossom,salt along with fried potato and mix well. Cover and cook till potatoes are done. Add sugar and check the seasoning.
  11. Add fried prawns and garam masala powder, mix well. Switch off, cover and let rest for sometime. Serve hot with steamed rice.

2 thoughts on “Banana Blossom & Prawn Curry- Kadali Bhanda o Chingudi Tarkari”

  1. This Kadali Bhanda o Chinguri Tarkari is truly a beautiful treat for Aunty for the unconditional love throughout her life. I am sure she must have enjoyed it to the fullest Alka.😊

    1. I always surprise her with my skills. Thanks a lot Pushpita, only a daughter can truly understand her mom’s feeling.

Leave a Reply

Your email address will not be published. Required fields are marked *

Enjoy this blog? Please spread the word :)