Banana Flower Vada / Baale Hu Vade

Ingredients:

5-6 florets of Banana flower / Poombe / Kundige / Baale Hu

1 cup Bengalgram seeds / Channa dal / Kadle bele

4-5 Green Chillies

1/4 inch sized Ginger

1 floret of Garlic

15-20 Curry leaves

1 medium sized Onion

10-12 Coriander leaves

Salt to taste

Oil

Recipe:

Soak bengalgram seeds in water for about 3-4 hrs. Wash it 2-3 times in water and keep it aside. Take each floret and remove the fiber content from its outer side using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins. Chop onion, coriander leaves, into small pieces as shown in the picture below.

Put green chillies, ginger, garlic curry leaves in a mixer and grind it for about 1 min. Add soaked bengalgram seeds and grind it coarsely without adding water as shown in the picture below. Squeeze all the water content from chopped banana flower and add it to vada batter. Add chopped onion, coriander leaves to the vada batter and mix well.

Put 1-2 tsp oil in a clean plastic sheet and spread it over the plastic sheet. Make lemon sized ball from the mixture and pat it on plastic sheet as shown in the picture below. Keep oil in a thick bottomed vessel and heat it. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with chutney or tomato ketchup.

Banana Flower Tambli / Baale Hu Tambli

Ingredients:

1 small Banana Flower / Poombe / Kundige / Bale Hu

1 Green Chilly

1/2 cup of grated Coconut

2-3 cups of Buttermilk

Salt to taste

1-2 florets of Garlic

1/2 tsp Mustard seeds

3-4 Curry leaves

1 tsp Oil

Recipe:

Take inner part of banana flower as shown in the picture below. Put it in a microwave for about 3-4 mins. Remove outermost cover. (You can also use wood charcoal to cook entire banana flower and then remove all outer burnt part or you can chop this banana flower into small pieces and cook it in a pressure cooker.)

Make them into medium sized pieces as shown in the picture below.

Grind this cooked banana flower, grated coconut, green chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add butter milk, salt and mix well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves and add it to tambli. Mix well before serving. It goes well with Rice.

Banana Flower Rasam / Baale Hu Saaru

Ingredients:

5-6 florets of Banana Flower / Poombe / Kundige / Bale Hu

Grape sized Tamarind

1/4 tsp Chilly Powder

Pinch of Turmeric powder

2 large grape sized Jaggary

1/4 cup of cooked Yellow lentils / Toor dal / Thogari bele

1 - 1.5 tsp Rasam powder

Salt to taste

2-3 florets of Garlic

1/2 tsp Mustard seeds

Pinch of Asafotida powder

3-4 Curry leaves

2 tsp Oil

Recipe:

Take 5-6 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Put tamarind, little bit of water in a bowl, mash it and keep it aside.

Put this chopped banana flower in a cooker container. Add turmeric powder, chilly powder, tamarind water, jaggary, salt, 1 cup of water and cook. (4-5 whistles)

Once the pressure goes off, put this cooked banana flower in a vessel. Add rasam powder, required amount of water, 1/4 cup of cooked yellow lentils and bring it to boil.(Add other ingredients like chilly powder, tamarind water if required) Keep the rasam in low flame for about 3-4 mins.

Remove outer cover of garlic and mash it. Put mashed garlic, 2 tsp oil in a pan. Once it turns golden in color, add mustard seeds. Once it starts spluttering, add curry leaves, asafotida powder, keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice.

Banana Flower Subji / Baale Hu Palya

Ingredients:

8-10 florets of Banana Flower / Poombe / Kundige / Bale Hu

2-3 tsp grated Coconut

Grape sized Tamarind

1/2 tsp Chilly Powder

Pinch of Turmeric powder

2 large grape sized Jaggary

Salt to taste

1/2 tsp Mustard seeds

1/2 tsp Blackgram seeds

2-3 Curry leaves

2 tsp Oil

Recipe:

Take 8-10 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into very small pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Put tamarind, little bit of water in a bowl, mash it and keep it aside.

Put this chopped banana flower in a cooker container. Add turmeric powder, chilly powder, tamarind water, jaggary, salt, little amount of water and cook. (4-5 whistles)

Once the pressure goes off, put this cooked banana flower in a pan/thick bottomed vessel and keep the palya in medium flame until all the water contents get evaporated. Add grated coconut and mix well. Keep the palya in low flame for about 4-5 mins.

Add oil, blackgram seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with Rice.

Banana Flower Chutney / Baale Hu Chutney

Ingredients:

3-4 florets of Banana Flower / Poombe / Kundige / Bale Hu

1/4 cup grated Coconut

Grape sized Tamarind

Salt to taste

1-2 Green Chillies

1/4 tsp Mustard seeds

2 Curry leaves

1 tsp Oil

Recipe:

Take 3-4 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.) Put water and little bit of buttermilk in a vessel and keep it aside. Chop banana flower into medium sized pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Put grated coconut, chopped banana flower, green chilly, tamarind in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with Dosas.