Banana blossom Stir Fry.

banana-flower1Have you ever tried cooking a banana flower or a banana blossom? Purple in colour, heart – shaped, it is commonly seen in Indian groceries where it is considered as a vegetable.  It’s a very good source of fibre and many medicinal values.


Do you prepare the banana flower?  Is it used in your culture? Please do share.


Banana flower is the purplish-red flowers growing at the end of the long banana stem. The mature flower often has hard husks on the outside. When the husks have been peeled away, the leaves in the middle can be used to cook. It is also used to make salad in some countries as well. If you are about to buy some for cooking, you should make sure to choose the fresh ones which are tight and undamaged. The outer husks should be closely overlapped each other for freshness purposes. Some people having experience of cooking banana flowers usually recommend that you should wear gloves beforehand. This is because the leaking banana flower liquid can leave some stains on your skin or on your clothes. You can also rub some cooking oil on your hand which makes the liquid easier to be washed.

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Serves – 4

Cooking time- 20 minutes

Cooking time 25 minutes


Banana Flower – 1 nos
Onion (chopped) – 1nos
Green chilli (chopped) 2 nos ( or to taste)
Garlic (chopped) – 5 cloves
Dry red chilli – 2 nos
Coconut (grated) – 1 cup( either fresh or desicated cococnut)
Curry leaves – 2 sprigs
Mustard seeds – 1/4 tsp
Cumin – 1/4 tsp
Turmeric powder – 1 tsp
Urad dal -1 tsp
Pepper powder 1/2 tsp (optional)
Coconut oil –  3 tbsp

  • Oil your hands and knife before cleaning and cutting the banana flower to prevent discoloration.
  • Peel the banana flower stalk (each layer will have many tiny flowers). Remove the outer layer, till you find no more tiny flowers. This last white bit inside should be chopped into fine pieces.
  • Heat coconut oil in a pan. Add mustard seeds and cumin, when it splutters add urad dal and saute for 1 minute.
  • Add onion, green chillies, garlic, dry red chillies, curry leaves, salt and turmeric powder and fry till the onions turn transparent.
  • Add the chopped banana flower and mix well and fry on medium flame for 3 – 4 minutes covered. Keep stirring ocassionally.
  • Add pepper powder and stir well. Add grated coconut and saute well and fry on low flame for 2-3 minutes till all water evaporates and the flower is not soggy. Put off the flame.
  • Healthy Banana blossom Stir Fry is ready.


  • banana-flower-5

127 thoughts on “Banana blossom Stir Fry.

  1. After chopping leave it in water for 10 minutes, then drain and cook. The bitterness will be reduced / gone. In village people use only certain kind of banana flower.(cherupazham flower). The big bananaflower ( nentrakka in malayalam) is bitter.

    Liked by 1 person

    • I am from Kerala, down south of India which is very tropical. We eat that very healthy and medicinal. If you haven’t tried that, explore new tastes. Hopefully yout will enjoy it.


  2. Never tasted nor ever tried making the banana flower recipe, but have always wondered how to cook it. I do see the flower here in some stores selling vegetables from Kerala, maybe if ever I wish to cook this I now have your recipe to follow 🙂 . Do we eat this with roti/parathas or with rice along with some tangy Sambhar or dal?

    Liked by 1 person

  3. I made an attempt at using banana flower once. I used only the recommended parts and discarded the rest but it was still intolerably bitter. I must have misunderstood the instructions and done something wrong. It was rather labor intensive too. If I try it again it will be with who knows what they are doing making the preparation!

    Liked by 1 person

    • Hi Greg, the purple outer layers of the flowers should be completely removed. That part is very bitter in taste. Some soak this in turmeric to remove the bitter taste of it. Though it’s not bitter as bitter gourd😋.

      Liked by 1 person

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