Posola bhaji (banana stem)
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The tender core of the banana stem, chopped finely and cooked with potato, gram and a light tempering.
Region: AssamOccasion: Everyday mealsTime: 40 minServes: 4Vegan
Ingredients
- 2 cups banana stem (posola), finely chopped
- 1 potato, cubed
- 2 tbsp black gram or Bengal gram, soaked (optional)
- ½ tsp turmeric
- ½ tsp cumin seeds
- 1 bay leaf
- 2 green chillies
- 1 tbsp mustard oil
- Salt to taste
Method
- Peel away the outer layers of the stem to reach the soft white core. Chop it finely, pulling away the fibres on your finger.
- Soak the chopped stem in water with a little turmeric to stop it darkening, then squeeze it dry.
- Heat the oil, add the cumin and bay leaf, then the potato and gram, and fry for 3 minutes.
- Add the banana stem, turmeric, chillies and salt, cover and cook on low heat until soft.
- Serve with rice.
History
Every part of the banana plant is used in Assam: the leaf for wrapping and serving, the flower and stem for cooking, and the peel for khar.
Significance
Posola is believed to be good for digestion and is a common, inexpensive home vegetable.