Banana Stem, Plantain “Kandi” Vegetable

How to clean and cook Kandi

Banana stem has a wide range of health benefits and it is advisable to consume this vegetable periodically, where available.  Some of the health benefits include helps prevent constipation, acts a detoxifier, helps with kidney issues, regulates blood pressure, prevents urinary tract infection, prevents diabetes, etc. It is highly beneficial to health especially in summers and is full of fibre.

Ingredients

1 Kg. Kandi

1 Onion sliced

1 tsp. urad dal

1 tbsp. Bafat or any mixed masala to taste

1 tsp. Mustard seeds

1 sprig curry leaves

2 tbsp. tamarind pulp

1 tbsp. jaggery

½ cup fresh grated coconut

Salt to taste

2 tbsp. oil

Method

Kandi is the pith, the innermost tender portion of the banana tree trunk which is used after the tree bears its fruit to full term.  Try to get a very tender kandi. Remove the top and bottom of the trunk, and slice vertically to remove the outer layers to reveal the inner most pith the cylindrical white part which is called the “Kandi”.  Slice the Kandi into thin circles and remove all the fibers and cut the vegetable into small cubes and immediately immerse in water to prevent oxidation.

Rinse the chopped Kandi and boil with 1 tsp. salt and ¼ tsp. turmeric powder  till tender.  In a pan add oil  And when hot add the mustard seeds and allow to splutter.  Then add the curry leaves and sliced onion and fry till soft and translucent.  Add the bafat masala powder, toss and add the boiled kandi and mix well.  Cook 5 to 7 minutes then add the jaggery and tamarind pulp.  Stir well and simmer 5 minutes, then add the grated coconut, mix and let it heat through and simmer 5 minutes.  Serve hot as an accompaniment with any main meal.