Banana Blossom is known as ‘Koldil’ is in my home state Assam and is used extensively in Assamese cuisine. We generally use the blossom of a particular type of banana called ‘Bhimor Athiya Kol’. When I relocated to Bangalore, I was very relieved to see that banana blossom is readily available in the vegetable market. Apart from being very tasty, the banana blossom is rich in vitamins and minerals and a good antioxidant source.
- Country chicken: 500 gm
- Banana flower: 2 medium-sized
- Potato: 2 medium-sized
- Onion: 1 large
- Ginger paste: 2 tsp
- Garlic paste: 1 tsp
- Green chilli: 3, slit
- Green cardamom : 3
- Cloves: 2
- Cinnamon stick: 1-inch piece
- Bay leaves: 2
- Turmeric powder: 1 tsp
- Cumin powder: 2 tsp
- Coriander powder: 1 tsp
- Red chilli powder: 1 tsp
- Black pepper powder: 1/2 tsp
- Garam masala powder : 1 tsp
- Mustard oil : 3 tbsp
- Ghee: 1 tsp
- Salt: to taste
- Clean and chop the banana blossom. Add to a pan and boil the chopped banana flower in 2 cups salted water for about 6-8 minutes. Drain and squeeze out any excess water. Keep aside.
- Chop the chicken into tiny pieces and marinate with half of the ginger and garlic paste and a little salt. Cover with cling foil and keep in the fridge for 2-3 hours or preferably overnight.
- Peel and cube the potato into small pieces, sprinkle salt and turmeric.
- Heat oil in a pan. When smoking hot, add bay leaves, crushed cloves, cinnamon and green cardamom.
- Add the finely chopped onion, the remaining ginger and garlic paste, slit green chilli and sauté till the masala starts to release oil.
- Add the marinated chicken, cubed potatoes, turmeric powder, cumin powder, coriander powder and red chilli powder. Stir well. Cover and cook over a medium flame for 5 minutes.
- Add the boiled, drained banana flower, stir well. Cook for about 15 minutes over a medium flame. Add little water from time to time so that it does not catch at the bottom.
- Cook till the chicken tender and we get the desired consistency. Check to season.
- Add black pepper powder, freshly and coarsely ground and homemade garam masala powder (cardamom, cloves and cinnamon roasted and powdered).
- Add a dollop of ghee or clarified butter. Serve hot with rice and daal.
As a side dish, I made some Banana Blossom fritters.
Featured Image Courtesy: Experiences of a gastronomad