Creamy Banana Flower Peanut Curry
This is a delicious and creamy banana blossom recipe. It packs essential micronutrients and macros to keep your immune system and blood sugar levels in perfect shape. It removes the bitterness of Banana flower and packs the nutty creamy flavour of peanuts! This recipe is loved by kids and adults.
Servings: 5 people
Cost: $5
Equipment
- Heavy Bottom Pan or Pot
Ingredients
- 1 Medium Banana Flower or Banana Blossom
- 2 Small Eggplants
- 1 Bunch Long Beans
- 3 Small Bok Choy
- 2 tbsp Peanut Butter Freshly Prepared or ready made
- 2 tsp Salt To taste
- 1 Cup Water Use more if you would like to have a runny curry
- ½ tsp Turmeric Powder Or Curry Powder
- 1 tbsp Olive Oil
- 1 tsp Black Pepper
Instructions
Making Peanut Butter
- Prepare peanut butter by roasting 12-15 peanuts on medium heat.
- Let the peanuts cool down and keep aside.
- Take a grinder and add the peanuts.
- Add 1 teaspoon sugar and 1 teaspoon salt to the grinder.
- Grind the mix fine to result into a paste of peanut butter.
Cleaning Banana Flower
- Wash Banana Flower. Remove the outermost and hardest leaves.
- Remove the hard purple leaves till you get to softer and light coloured core.
- Finely chop the soft core.
- Soak the chopped banana flower in salt water for 30-40 mins. This helps to reduce the bitterness and also prevents discolouration of banana flower due to oxidisation.
Preparing the curry
- Pressure cook or boil the flower so that it turns soft.
- While the banana flower is cooking, cut the vegetables in medium/small size.
- Heat the wok and add oil.
- Add pressure cooked banana flower.
- Add salt and turmeric and let it cook for another 2-3 mins.
- Add the rest of the vegetables, peanut butter, and water.
- Steam till vegetables are cooked.
- Season with black pepper.
- Serve with rice or bread. Enjoy!
Notes
As banana flower carries lot of fibre, it is usually hard and crunchy in texture. Hence, we need to cook it separately before adding to the curry with other softer ingredients.