Banana Stem Bharith

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How long it takes: 30 minutes

Number of servings: 3

Banana plant (plantain) like the coconut tree is blessed such that almost all its parts are useful in one way or the other. The outer most stem is chopped off as soon as the Banana bunch is cut off from it.  It will be pealed  into thin layers and on drying in the sun will turn into a wonderful thread and on dipping into water is  used to tie flowers (or even vegetables) especially in the coastal regions of Karnataka which is called Bale Naru (Kannada) or Vayu (Konkani). The innermost part of the stem is called Gabbo (Konkani) or”Baledhindu”(Kannada).  It has high fiber content and medicinal value. This Bharith I am putting up today is a great combination with rice and dal too.

What you need to have:

1. Chopped Banana stem – 1 and 1/2 cup

2. Fresh grated coconut – 2/3 cup

3. Green chilli – 2 4. Bilimbi – 2 (small)

5. Mustard seeds – 1/2 Teaspoon(raw)
6. Salt – to taste
                                 Banana stem& the ingredients of Seasoning
What you do with what you have:
1. Chop banana stem fine on removing the thin fiber from it and chop it fine as   shown in the image.  Grate fresh coconut and keep it aside. Place a spatula with 1/2 teaspoons of cooking oil in it and fry green chili in it. (make sure your prick it a bit)
                          Ingredients of Banana stem Bharitb
3. In a mixer bowl add grated coconut, fried green chili, bilimbi, mustard seeds adding little quantity of water and grind  to a medium fine consistency.
4. Add the ground mixture to chopped stem and also a little water to adjust the consistency.
5. Place a spatula with 1 teaspoon of cooking oil in it on low flame. When heated mustard seeds to it. When it splutters, add red chili pieces, asafoetida powder and finally curry leaves to it.  Season it to the dish.  Enjoy with rice and dal.  Yum ! 
                                         Ready to serve banana stem bharith

Good to remember:

1. Remember to chop off all extra fiber from the veggie.

2. This dish is best suited for summer as it is consumed raw.
3. Banana stem should be fresh and tender will be best suited.

3 thoughts on “Banana Stem Bharith

    yogesh kamath said:
    September 24, 2012 at 5:02 pm

    Thanks Pratibha maai,
    For the worderful Konkani dishes painstakenly explained with step-by-step proc with photos..easy to follow.
    I’m a big fan of Konkani cuisine being a Konkani myself. Especially liked Bharith, pathrado, batate ambado. pics are mouth watering.. lip smacking!
    pls keep them coming !
    Best wishes to you and your sons!

      prathibalrao responded:
      September 27, 2012 at 6:03 pm

      Hi Yogesh kamath,

      This recipe though i know is traditional, due to the health consciousness of at least some of the few lots, and the goodness of the veggie , i thought of putting up this recipe and also i did not want this recipe to vanish in due course too , if in case some one like me would want to relish this granny’s recipe!!!!!! What do you say????????????One more thing thanx a lot for dropping by.

    Banana stem kosambari « The Indian Food Court said:
    October 9, 2012 at 4:17 am

    […] I had to explicitly ask. I got this Banana stem/Gabbo from our own garden and close on the heels of Banana Stem Bharith, I thought of sharing this recipe with you all today. As the veggie is fibrous it is also good for […]

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