There was a time when I used to make only one or two curries for our matta rice meals. Since I cook the matta rice very soft like a gruel, a side dish would be sufficient to enjoy a simple dinner. Don’t know when I started cooking more, maybe lockdown effect 😄 or to deviate my mind 😅 or listen to more music 😍, I now make atleast 3 to 4 varieties of curries daily. It makes me very happy to see the thali with different colours and nutrients too.❤️

My son is also a huge fan of his plate filled with curries and says, “Amma, Wow 😍” when I bring his meal to feed him. I am glad that this boy needs no extra efforts to make him eat veggies. He already loves vegetables (even traditional ones) so much that I am sure he was a farmer in his past life and a Konkani for sure. 😅

As for me, due to him, I too have learned to like these vegetables which I did not like as a kid (Amma, true na? 😂). So, as a mother, at 31 year old, I am learning healthy eating habits from my 2.5 year old son ( how cool is that 😄). But honestly, not only this, if I have learned to be happy at the simplest things, it is through my kids, if I have learned to enjoy life with whatever we have, it is through them. Even if I scold them, they still come back to me with the same amount of love and hug me saying, “Love you, Amma”. That forgiving, non judging, free thinking, trusting nature of kids and the innocence, which gets lost as we grow up, have to be learned from kids. Maybe that’s what is a part of the circle of life. ❤️

So, on this thoughtful note, sharing the recipes with Banana stem. Hope you all like it. Happy and healthy cooking!

RECIPE:

Ingredients:

Banana stem (inner pith)/ Gabbo as available {mine was 35 cm in length}

For Kosambari:

1/4 Cup Moong dal

1 Cup finely chopped Banana stem

3 Green chillies

2 Tbsp Coriander leaves

2 Tbsp grated Coconut

A pinch of Hing/ Asafoetida

1 tsp Oil, 1 tsp Mustard seeds, A sprig of Curry leaves – for seasoning

Lemon juice from 1 Indian lemon for garnish

Salt to taste

For Salad:

1 Cup finely chopped Banana stem

1 Cup Curd / Yogurt

2 Green chillies

Salt to taste

1 tsp Oil or ghee, 1 tsp Mustard seeds, 1/2 tsp Cumin seeds, A sprig of Curry leaves – for seasoning

Step by step recipe:

1. First wash well and soak the moong dal in enough water and keep aside till use. This is for the kosambari.

2. Next, wash the Banana pith well. I get the outer parts of the stem already removed. So I don’t have pictures of how to remove that. Please check YouTube videos on how to use banana stem if using for the first time. Cut into roundels while removing any fibres which may come out. Immediately put in a vessel filled with water as shown.

3. Now finely chop these roundels and add little to a bowl for the salad. Also add finely chopped green chillies.

4. Now add curd and salt. Mix well.

5. Season oil or ghee by spluttering mustard seeds and adding cumin seeds and curry leaves. Pour this seasoning over the salad. Mix well. Salad is ready.

6. For the Kosambari, now again finely chop the banana stem and add to the soaked, drained moong dal along with green chillies and coriander leaves.

7. Now add coconut along with the seasoning of mustard seeds and curry leaves in oil.

8. Add lemon juice and salt. Mix well. Kosambari is ready.

9. For the Gabbe Upkari, cut the rest of the Banana stem into long pieces. Heat about 2 tsp Oil in a pan. Add a pinch of Hing along with 3 to 4 broken red chillies and the chopped Banana stem pieces with salt and little water. Cover and cook till the stem pieces turn soft. Garnish with grated Coconut and mix well.

10. Serve the Banana stem salad, Banana stem Kosambari and Upkari with rice meals.

Notes:

* I also make a simple sambar along with these three dishes as it makes a great combination and a very wholesome meal.

* Remember to remove the outer parts of the Banana stem if you have the stem with outer parts intact. Check YouTube videos on how to use Banana stem. I get it with the innermost pith in my nearest supermarket.

* While chopping the pith, you will get some fibres come out. Discard it.

* Keep the chopped pieces in plain water or tumeric water till use, else the pieces turn black very quickly.

* Don’t worry about using banana stem without cooking it in salad and Kosambari. It can be had raw and tastes really good too. Just chop it very finely.