Banana flower cooked in a spiced coconut gravy — the Goan vegetarian preparation using the tender banana blossom that grows abundantly in every Goan garden.
Ingredients
1 large banana flower (kelful) — about 600g
1 tbsp lemon juice and water — for soaking to prevent browning
For coconut curry:
1 cup freshly grated coconut
4 dried red chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp turmeric
4 garlic cloves
1 small ball tamarind
1 medium onion — finely sliced
2 tbsp coconut oil
Salt
Method
Clean the banana flower: remove the tough outer dark purple petals.
Finely chop the tender yellow inner petals and florets. Soak in water acidulated with lemon juice for 20 minutes to prevent browning. Drain and squeeze out all water.
Blend grated coconut, red chillies, coriander, cumin, turmeric and garlic with 1/3 cup water into a smooth paste. Extract tamarind juice.
Heat 2 tbsp coconut oil in a pot. Add finely sliced onion.
Cook on medium 6 minutes until softened.
Add chopped banana flower. Toss with the onion.
Cook on medium 5 minutes stirring.
Add coconut paste and tamarind juice. Add 1/3 cup water. Stir.
Cover and cook on medium for 12 to 15 minutes until banana flower is completely tender.
Uncover. Cook 3 minutes to thicken slightly. Season with salt.