Wednesday, November 19, 2008

Aava pettina Arati Bondh Talimpu/ Banana Blossom Fry

Set 1

Arati Bondh/ Pickled Banana Blossom - 2 jars (454 g each)
Turmeric - 1/2 tsp
Salt - little

Set 2

Oil - 3 tbsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Chana dhal - 2 tsp
Urad dhal - 1 tsp
Red chillies - 5 no. (split)
Green chillies - 5 no. (slit)
Ginger - 1 inch (chopped finely)
Curry leaves - 2 sprigs
Asafoetida (hing) - a pinch

Set 3

Mustard seeds - 1 and 1/2 tsp
Lemon - 1/2 no.


1) Set 1- Remove banana blossom from the jar discarding water, wash them well, chop it finely, keep this in salted warm water, until you finish chopping them. Remove this into pressure cooker bowl, to that add little handful of water, turmeric and salt, pressure cook for 1 whistle. keep this aside until needed.

2) Set 3- Take mustard seeds in pestle and pound it in to powder, to that add lemon juice, cover and keep aside.

3) Heat a deep non-stick kadhai, add oil and heat it up. Add one by one from set 2 in the order given above, do poppu thingi. Add now point 1 (squeeze the water out and add) and fry until water is evaporated, switch off the flame and add salt to taste (remember you already added little salt before). Add point 2 paste and mix well.

Serve with Plain white Rice, Mudda Pappu and Majjiga Charu.


After chopping the banana blossom keep them in water mixed with a spoon of curd or butter milk (buttermilk will help the stem to retain its white color)

Where to find? Pickled Banana Blossom

Check these out in Chinese groceries.

© 2008 by Rajani Rayudu