Banana flower/ Bondi Chutney & Bondi Upkari

Banana flower is very healthy especially for our digestive system and kidney function. So I always try to include it in our meals at least once a week. This chutney is my favourite which my mother used to make regularly.

As good as it is for health, it is also lipsmackingly delicious . We enjoy it with our rice meals and also with dosas. Here’s sharing how my Amma used to make this chutney and also the upkari.

Do try it and you will definitely love it. Happy and healthy cooking! ❤️



1/2 a medium sized Banana flower/ Bondi (I took the other half for upkari)

1/2 Cup fresh or desiccated Coconut

2 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds/ Jeera

A sprig of curry leaves

1 tsp Tamarind paste

3 dried Red chillies or to taste

Salt to taste

Step by step recipe:

1. First of all, remove the outer layers of the banana flower along with the small white flowers inside. Just two or three layers will do till you get the inner firm banana flower. Chop it finely and immediately add to a bowl with water.

Note: I got 5 Cups of chopped banana flower in total. Took 2 cups for chutney and 3 cups for upkari.

2. Heat a pan with oil and add mustard seeds, cumin seeds and curry leaves.

3. When mustard seeds splutter, add the drained chopped banana flower to it. Fry well and cook with very little water till it turns soft.

4. Now add coconut and fry till it turns light brown in colour.

5. Allow it to cool. When it cools down, grind it along with red chillies, Tamarind and salt to a smooth paste adding water little by little as needed as it’s a thick chutney.

6. Remove in a bowl and serve with rice meals.


* For the upkari or stir fry, Heat oil in a pan and add finely chopped garlic. Fry till garlic turns light brown in colour. Add the drained chopped banana flower and cook till it turns soft adding salt and red chilli powder as it cooks. Garnish with grated coconut on top. {On days that we don’t eat garlic especially during fasting days, I add Hing or asafoetida instead to the seasoning and it tastes delicious too.}

* While discarding the outer layers of the banana flower, discard the two or three hard and outermost ones. Rest are consumable.

* Immediately add the chopped banana flower to water or else it will turn black.

* Cook the banana flower well or else the chutney will have a raw flavour.

* This chutney is thick and can be enjoyed with rice meals or even with dosa.

* If refrigerated, it can last well for two days.


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