Cooking

IIE DIGITAL: Banana stem has long been a favourite ingredient in traditional kitchens, valued for both its nutritional benefits and versatility. While it is commonly used in stir fries, mashed preparations and curries, it can also be transformed into a delicious paturi that brings together the bold flavours of mustard and the richness of fresh coconut.

To make this dish, begin by cleaning the tender banana stem thoroughly, removing the fibrous strands before slicing it into thin strips. Steam the pieces with a little salt until soft, then lightly mash them to remove any remaining fibres and drain off excess moisture.

Mix the cooked banana stem with freshly grated coconut, mustard paste, green chilli paste, salt, a pinch of sugar and mustard oil until everything is evenly coated.

Lightly warm banana leaves over an open flame so they become flexible without tearing. Brush them with a little mustard oil, place a generous portion of the mixture in the centre and top it with a slit green chilli. Fold the leaves into neat parcels and cook them on a lightly greased pan over low heat, turning occasionally until the banana leaves release their smoky aroma.

The result is a fragrant and flavour packed paturi where the sharpness of mustard blends beautifully with the sweetness of coconut. Served with hot steamed rice, this simple preparation turns an everyday vegetable into a memorable meal.