Banana Blossom | Vazhachundu Cutlet

Evening snack
|August 7, 2023

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A banana blossom cutlet is a delicious and flavorful dish that’s made using banana blossoms, which are also known as banana flowers. Banana blossoms are the large, tear-shaped, dark purple or maroon flowers that grow at the end of banana clusters.

Instructions:

Preparing the Banana Blossom:
- Remove the tough outer layers of the banana blossom until you reach the tender, pale yellow florets inside.
- Chop the florets finely and soak them in water mixed with a little lemon juice to prevent browning and remove any bitterness.
- After 10-15 minutes, drain and squeeze out excess water from the chopped blossoms.
Cooking the Filling:
- In a pan, heat a little oil and sauté the chopped onions until they turn translucent.
- Add the ginger, garlic and green chilies, and sauté for a minute.
- Add the turmeric powder, pepper powder, and garam masala. Mix well.
- Add the chopped banana blossom and sauté for about 5-7 minutes until they become tender.
- Add the boiled and mashed potatoes, salt, and mix everything together. Cook for another 2-3 minutes.
- Remove from heat and let the mixture cool down.
Shaping and Frying:
- Once the mixture is cooled, take small portions and shape them into cutlets or patties.
- Roll the cutlets in bread crumbs or roasted semolina to coat them evenly.
Frying the Cutlets:
- Heat oil in a pan for shallow or deep frying.
- Once the oil is hot, carefully place the cutlets in the pan and fry until they turn golden brown and crispy on both sides.
- Place the fried cutlets on absorbent paper to remove excess oil.
Serving:
- Serve the banana blossom cutlets hot with your favorite dipping sauce or chutney.

Banana blossom cutlets are not only delicious but also a creative way to incorporate this unique and nutritious ingredient into your meals. They can be served as appetizers, snacks, or even as a part of a main course. Enjoy experimenting with flavors and spices to suit your taste preferences!

Ingredients

Banana blossom – 1
Potato – 3
Onions – 3
Ginger – 1/2 inch piece
Garlic – 5 cloves
Green chillies – 2
Curry leaves – 2 sprig
Salt – 1/2 tspn
Turmeric powder- 1/4 tspn
Pepper powder- 1/2 tspn
Garam Masala powder- 1 tspn
Bread slices – 8,ground to crumbs
Vegetable oil – to fry
Egg – 1 big

Method of preparation

1)Cooking Banana blossom :

Finely chop the banana blossom
Soak the chopped banana blossom in water
Pressure cook the banana blossom by adding 1/4 cup of water along with 1/4 tspn turmeric powder and 1/2 tspn salt for 1 whistle
Open the pressure cooker lid and make sure that the water is completely evaporated
The moisture must be completely removed and the banana blossom must look dry
Keep it aside

2)Boiling the potatoes :

Cut the potatoes into half so that they are evenly cooked
Pressure cook the potatoes by adding 1 cup of water for 3 whistles
Allow the pressure to release naturally
Peel off the skin
Mash the potatoes and keep it aside

3)Preparation of Cutlet :

Heat oil in a kadai
Add finely chopped onions
Add green chillies and chopped curry leaves
Add finely chopped or crushed ginger and garlic
Saute for a few minutes till the onions are soft
Add pepper powder and garam masala powder to it
When the raw smell of powder is gone,add the banana blossoms
Add potatoes and half of the bread crumbs
Remove from the heat and let it cool
After cooling,form cutlets by shaping with our hands
Take a bowl and beat one egg
Dip the cutlets in Egg
Roll the dipped cutlets in remaining bread crumbs
Shape the cutlets once again so that the bread crumbs adheres well to the cutlets
Refrigerate the cutlets for 1 hour
Heat oil in a kadai for frying
Slowly lower the cutlets in hot oil
Cook the cutlets until both sides becomes golden brown
Remove the cutlets from oil and drain on paper towel
Serve hot with sauce or salads