Wednesday, January 21, 2009

Kol Posola(Banana Stem)



The bark of the banana stem which we buy from market needs to be peeled off before cooking.The tender part of the stem is used for cooking.I have also had it raw(Kerala Style) .Jyothi had brought for lunch.She just cut the stem into small pieces,put dahi,onion and then seasoned it with mustard seeds and red chillies.





However in Assam we cook and have it.the tender inner of the stem is cut into small pieces.Intially oil is heated and onions with garlic ,cumin seeds,mustard seeds,fenugreek seeds are fried in oil.When the seeds crackle the cut pieces are put into the kadhai(utensil).All the ingredients are fried well.A little hot water is poured into the kadhai so that the contents get cooked easily.The kadhai is covered and put to simmer.And once the water evaporates the dish is ready.

1 comment:

  1. Hello...came across your blog through the Foodie Blogroll.
    My cousin who lives in Guwahati tells me how similar Ahomiya cuisine is to bengali cuisine.. I find it so..
    We have a different way of cooking banana stem...do have a look..coincidentally added it today itself!
    The assamese names of ingredients and dishes sound almost musical..nice blog

    ReplyDelete