Banana Blossom with Black Peas curry

Despite of the tedious job, I don’t mind bringing banana blossoms at home and cleaning them. Because, all I know is that it’s worth the effort when you taste it. I have already blogged about Banana Blossom Fritters and today I am sharing with you guys, a curry recipe which has banana blossoms and black peas.

I am not sure how many of you have heard or have even tasted this combination or even have seen black peas but all I can assure you is that it is worth trying at least once and I promise it will be a regular on your table. So these black peas are from peas family having dark green color and after cooking they look like black pearls. You can try your luck to find those in Indian grocery stores as I bought mine from India.

Ingredients:

  • 1 ½ cup chopped banana blossom
  • 1 cup black peas (soaked in water overnight)
  • ½ cup onion, thinly sliced
  • 2 medium sized tomatoes, sliced
  • 2-3 cloves garlic, roughly chopped
  • 1 ½ inch garlic, roughly chopped
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 teaspoon turmeric powder
  • 1 tablespoon curry powder
  • ½ tablespoon red chili powder (optional)
  • 2 teaspoon garam masala
  • 3 tablespoons oil (divided in 2 & 1)
  • Salt as per taste
  • Cilantro to garnish (optional)

Serves: 2-3

Procedure:

  • The very first thing to do is to soak banana blossom in warm water for 10-15 minutes before chopping it.
  • Now heat one tablespoon oil in a skillet and add ginger and garlic. Saute for a minute and add onion. Once onion starts to turn translucent, add tomatoes and keep stirring. Once the tomatoes turn mushy, turn off the flame and keep this mixture aside to cool down. Once cooled, grind it to fine paste.
  • Now heat the remaining oil in a pressure cooker, add bay leaf and cinnamon stick. Saute for 2-3 minutes and then add the above ground paste. Make sure to keep stove on lower flame else the oil will splutter. Add turmeric powder, curry powder and chili powder in it and mix it well. Let this cook on medium flame for 4-5 minutes or until the oil separates.
  • Now add banana blossoms and black peas with salt, mix it well. Add half cup of water and pressure cook it  for 15 minutes or for 2 whistles.
  • After the pressure releases, start stove top again on medium flame and add garam masala to this curry. Mix well and let it cook for 5-6 minutes on medium flame without putting the lid on.
  • Serve hot with steamed rice or any Indian flatbread and yes, garnish with chopped cilantro.

Instant Pot Version:

  • The very first thing to do is to soak banana blossom in warm water for 10-15 minutes before chopping it.
  • Now heat one tablespoon oil in skillet and add ginger and garlic. Saute for a minute and add onion. Once onion starts to turn translucent add the tomatoes and keep stirring. Once the tomatoes turns mushy, turn off the flame and keep this mixture aside to cool down. Once cooled, grind it to a fine paste.
  • Now switch on the saute mode on your instant pot and heat oil, add bay leaf and cinnamon stick. Saute on high for 2-3 minutes. Now switch the saute mode from high to less and then add the above ground paste. Add turmeric powder, curry powder and chili powder in it and mix it well. Let this cook on normal saute mode for 4-5 minutes or until oil separates.
  • Now switch off the saute mode by pressing cancel button and add banana blossoms and black peas with salt, mix it well. Add half cup of water. Put the lid on and set the pressure release valve to ‘sealing’. Pressure cook on high for 15 minutes.
  • After the pressure releases, remove the lid and switch to saute mode. Add garam masala to this curry. Mix well and let it cook for 5-6 minutes on normal mode without keeping the lid on.
  • Serve hot with steamed rice or any Indian flatbread and yes, garnish with chopped cilantro.

2 thoughts on “Banana Blossom with Black Peas curry

  1. Sheetal

    Nice combination of black peas and banana blossom. Although cleaning the banana blossom is time consuming, I am sure one feels it worth after tasting the dish.

    Like

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