Vazhachundu Payar Thoran (banana Flower And Cow Pea Beans Stir Fry)

There is not any part on the banana plant that we Keralites throw away. Every part from the fruit, leaf, stem, root and fruit is cooked or used in cooking. And what is thrown away is often used in handicrafts making like the bags and basked woven from banana fibre. I love the banana flower from all the parts of banana plant. Cleaning it is a task that I dread especially because it leaves my thumbs stained. But this curry is so rich in fibre and I love the pairing of it with green gram or cow pea beans. This was the first time I tried it for my kiddo and she loved it too. The real way of cooking it required a lot of coconut and coconut oil. Skipping these might not give you a good flavour. So if you have the time and patience to try this one go ahead get those fingers stained it is worth the effort. I love this curry with kanji, papad, pickle and curd.

photo of Vazhachundu Thoran
photo of vazhachundu thoran on stove
photo of Vazhachundu
Total votes: 533

Teena Augustine's Secret Indian Recipe !
Serves: 
8

Preparation Time: 
35 Min
Cooking Time: 
20 Min

Complexity: 
Easy


Ingredients: 
Banana Flower- 1
Cow pea beans- 1 cup
Shallots- 10
Garlic- 10 cloves
Grated coconut- 1/2 cup
Coconut oil- 5 tbsp
Curry leaves- 1 sprig
Turmeric powder- 1/2 tsp
Chili powder- 1 tsp
Salt- to taste
Directions: 
To chop the banana flower, oil your hands with coconut oil. Start by discarding the first few layers of the banana flower.
You will find the hives on the banana flower discard them. Grate the banana flower using a grated or chop it using a chopping board or by hand.
Pressure cook the cow pea beans with 1 cup water and a pinch of salt up to 2 whistles.
Once the pressure settles, start preparing for the curry by heating oil in a wok.
Add curry leaves followed by minced shallots and garlic and saute till they brown.
Now add the turmeric and chili powder and saute for 2-3 minutes over low flame.
Add the grated banana flower, cooked cow pea beans and salt to the masala and cover and cook for 15 minutes.
Keep stirring in between especially if you are not using a non-stick wok.
Add grated coconut after 15 minutes and stir fry the banana flower for 5 minutes. Switch off the flame after this and the curry is ready to be served.
Serve with rice and a gravy dish like rasam, sambar or a non-vegetarian gravy dish.