This is a vegan and gluten free dish and it’s common rice accompaniment South Indian and Sri Lankan cuisines. It’s also very healthy and rich in fibre. You can find it in most of the Asian markets and it is available all seasons like bananas. In Sri Lanka it’s called vaalai poththi varai or vaalai poo poriyal or kesel muwa

Preparation and cooking time: 30 minutes

Diet: Gluten free, dairy free, vegan                     

Serving: serves 4

Ingredients

• 250g banana flower, chopped
• 1tbsp oil
• ½tsp mustard
• ½tsp fennel seeds 
• 1½tsp salt
• 3/4tsp turmeric
• 2tbsp shredded coconut 
• 1 medium sized onion, chopped
• 2 red dried chillies, cut in to small pieces
• 2 garlic cloves, chopped
• 1 tsp chilli flakes 
• 1 sprig curry leaves 

Instructions

• In a big bowl add ½tsp turmeric, 1tsp salt and 3 cups of water. Mix well and keep aside. 
• Wash the banana blossoms, peel the external dark skin until you get a smooth texture and lighter colour than the outside. It would be very tight and compact at this stage and it won’t have any bloomed flower. Take off the stem of the banana blossom. 

• Wash again and start to cut the blossoms into thin and small pieces. Add the chopped pieces straightway to the water you have prepared above. Since the banana blossoms turn dark very fast, we are placing the cut blossoms in the salt and turmeric water to stop discolouration.

• Take a pan, add oil and heat up. Add mustard seeds and wait to hear the cracking sound then add fennel seeds, onion, garlic, dried chilli and curry leaves. Sauté for 2 minutes. 
• Add the chopped banana blossom, the remaining salt and turmeric and sauté for 8-10 minutes. 
• Finally add coconut and crushed chilli, mix well and cook for another 5 minutes. 
• Now it’s ready to serve