Banana inflorescence 2
Onion finely chopped ½ cup
Green chilies 2-3
Dry red chilies 3
Grated coconut (fresh or dried) ½ cup
Coriander seeds 1 tsp
Curry leaves 1 strand
Cumin seeds ½ tsp
Chana dal ½ tsp
Turmeric ¼ tsp
Mustard seeds ¼ tsp
1. Peel the outer sheath/bract of the banana inflorescence
and remove the small flowers inside each sheath/bract. Keep
peeling the sheath and remove the flowers until you get
white, soft and delicate inner part which is difficult to
2. Discard the bract/sheath. Take only the flowers and the
innermost part for cooking. Remove the long single stamen
and a small petal at the base of each flower (which is not
used for cooking).
3. Chop the flower and the soft, white inner part and soak
the chopped banana flowers in water for 1-2 hrs with little
salt and turmeric. Wash 2-3 times, drain and squeeze out
4. Dry roast fenugreek seeds, dry red chilies, cumin seeds,
coriander seeds, curry leaves and grated coconut
separately. Let them cool.
5. Take all the roasted ingredients in a blender and grind
them without adding water [Masala].
6. Heat oil in a pan, add mustard seeds when it splutters
add asafoetida, anistar, chana dal and then green chillies
fry. Add chopped onions and fry till brown.
7. Add chopped banana flowers and salt. Cover the lid and
let it cook for 5-10 minutes in medium heat. Add ground
Masala into it. Mix well. Add ¼ cup water and cover the
lid. Cook for another 5-10 minutes in low to medium heat.
8. Banana flower palya goes well with chapati, roti and
Note: If you don’t know how to clean the banana flower then
follow the youtube videos.