We used to have Koombu thoren often at home growing up. I love this dish! So when I found a Koombu (banana flower) at a nearby store, I quickly grabbed one. This is a very traditional side dish and goes well with rice.
- Banana Flower – 1, roughly chopped
- Onions – 4 pearl onions, chopped
- Garlic – 3 cloves, chopped
- Ginger – 1/4 inch, chopped
- Green chillies – 5, chop 2
- Grated coconut – 1 cup
- Salt – to taste
- Red chilli powder – 1 tspn
- Turmeric powder- ¼ tspn
- Mustard seeds - 1tspn
- Curry leaves – 1 sprig
- Oil – 3 tspn
- Wash the banana flower, and detach the first 2-3 layers. Cut it as shown in the picture into circular pieces, followed by roughly chopping into smaller pieces and set aside.
- Heat oil in a pan, add mustard seeds, and curry leaves. Once the mustard seeds splutter, add the ginger, garlic, and the chopped green chilli.
- Once the garlic, and ginger pieces turn slightly brown, add the onion pieces, and sauté till the onion pieces are translucent.
- Add the turmeric, and chilli powders to this onion mix. Once the raw smell is gone, add ½ cup of grated coconut, and sauté for 1-2 minutes.
- Next add the chopped banana flower. Grind the remaining ½ cup grated coconut, with 3 green chilli, and add this to the banan flower mix. Let it cook till the banana flower turns dark.