Banana flower stir-fried with fermented fish paste and mustard — a nutritious, distinctively flavoured preparation that transforms an often-discarded part of the banana plant.
Ingredients
1 medium banana flower (mocha) — outer dark petals removed, inner pale florets extracted and prepared (see Step 1)
1 tsp berma (fermented fish paste) — roasted and roughly pounded
1 tbsp mustard oil
3 garlic cloves — sliced
2 green chillies — finely chopped
1/2 tsp turmeric
1/4 tsp red chilli powder
Salt to taste only if needed
Method
Prepare the banana flower: peel off and discard all the dark outer petals.
From each remaining section extract the small pale florets by pulling them free. Remove the tough stamens and stigma from each floret — these are slightly bitter and chewy if left in. Chop the florets roughly. Immediately soak in cold water with 1 tsp lemon juice to prevent discolouration.
Drain and squeeze out excess water from the prepared banana flower.
Roast the berma piece. Pound to a rough paste.
Heat 1 tbsp mustard oil to smoking in a pan.
Reduce to medium-high. Add sliced garlic — fry until golden. Add finely chopped green chillies.
Add the prepared banana flower. Add turmeric and red chilli powder. Toss on high heat.
Add the berma paste. Toss together well.
Cook on medium heat for 8 to 10 minutes, tossing regularly, until the banana flower is completely cooked through and any moisture has evaporated.
Taste before adding salt — berma provides significant saltiness.