Wednesday, October 7, 2020

Banana Stem Sasive. (Mustard)

 Banana stem is loaded with minerals, vitamins and healthy medicinal values. Here is Banana Stem Sasive. 

Banana Stem Sasive (Mustard based), has banana stem, coconut, mustard seeds, ingh/asafoetida, red byadagi chilly and seasoned with mustard seeds in coconut oil. 

Let us see some benefits of having Banana Stem in our diet.

Banana stem is rich source of fiber and good for people who suffer from constipation. It is good for weight loss. Banana stem is rich in potassium and vitamin B6. Vitamin B6 helps in production of haemoglobinand insulin. Protein helps in the proper functioning of muscles.  It is good for preventing high blood pressure. Banana stem is good for treating kidney stones. 

Banana Stem Sasive is one of the traditional dish from South Canara and nothing to cook here except seasoning.

You grind banana stem and the spices together with a cup of curd or little butter milk. Curd taste the better. 

Let us see the recipe now :

Things needed :

To Grind :

Banana stem : 1 Bowl

Coconut : 1 Bowl

Byadagi Chilly : 4 to 5 

Mustard seeds : 1/2 Tsp

Pepper Pods : 2 to 3 

Salt : As required

Curd : 1 Small cup 

Ingh /Asafoetida  : A pinch

To Season :

Coconut Oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon


Ingh /Asafoetida : A little 

Curry leaves : 2 to 3 

Method :

1.Wash and remove the layers until you get a hard round stem. Wash it again and cut in to small circle while cutting remove the thin thread which comes out. Roll the thread in your finger and discard it.

2. Cut the circle shape slice into small pieces and put it in water or butter milk. (Add butter milk to a cup of water).

3. Grate coconut and grind banana stem, a cup of curd, 1/2 tsp of mustard seeds, 2 to 3 pepper pods and required salt. 

4. Grind it to a smooth consistency and remove it to a serving dish.

5. Prepare mustard seeds, ingh seasoning in 1 tbs of oil and mix it to Banana Stem Sasive. 

6. Banana Stem Sasive is ready to serve.


Note : 

Do not use any water. The taste differ. You can use tamarind pulp instead of curd. Adding more or less chilly is optional. Using the bowl of water with butter milk helps the pieces to stay white, otherwise the pieces get black and the Food you prepare will not be pleasing to have it. 

Time : 20 Minutes.

Serves : 2 To 3.

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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