Banana Blossom With Country Chicken

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.

Ingredients : 

  • 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

Instructions: 

  • 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. 

By Dr. Monideepa Das

Featured Image Courtesy: Experiences of a gastronomad

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