Dear Friends,
Today I am here to share a famous Oriya delicacy,' Kadali Bhandara chinguri tarkari.' Before that like to share with you the health benefits of banana flower. It is believed that southeast Asians were the first people known to cultivate banana plants. There are several benefits of banana flower. It helps to overcome diabetes. Banana flower has the capability to treat infection;
Because it holds ethanol flowers, which helps to prevent pathogenic bacterial extension.
Banana flower helps increase the hemoglobin in the body as it has rich fiber and iron. which helps in red blood cell formation overcome anemia. Banana flower raised the lactating for mothers. It helps to cure immoderate bleeding, maintains a healthy uterus, restricts costiveness during pregnancy, and increases lactation. It maintains a healthy uterus, decreases constipation during pregnancy, and boosts lactation. It supplements progesterone, which helps to decrease extreme bleeding.
It also heals health problems like cancer and early aging. It enhances the mood and reduces anxiety due to the magnesium instant in banana flowers. Banana flowers are rich in solvent and inexplicable fiber. A solvent fiber allows the food to pass easily through the digestive tract as it melts in water and forms a gel. I hope this is a piece of helpful information for you all, so let's start making 'Kadali Bhanda O Chingudi Tarkari.'
Ingredients:-
Musa app(Banana flower)- 1 piece(take seeded banana flower).
Prawns- 300g.
Taro Root- 3-4.(peel & diced).
Potato- 1 medium(diced).
Tomato- 1medium(diced).
Spices:-
Onion paste- 3tbsp.
Ginger paste- 1-1/2tbsp.
Garlic paste- 1tbsp.
Cumin powder- 1tsp.
Turmeric powder-1-1/2 tsp.
Garam masala powder-1-1/2 tsp.
Red chili powder- 1-1/2 tsp.
Sugar- 1tsp.
Salt- To taste.
Mustard oil- As required.
For seasoning:-
Bay leaves- 2nos.
Dry red chilis- 3-4nos.
Cumin seeds- 1tsp.
Cinnamon Stick- 1-inch.
Green cardamom- 2-3pods.
cloves- 3-4nos.
For garnishing:-
Fresh Coconut- 3tbsp(grated).
Preparation Method:-
Step 1- First, rub your palm with mustard oil. Open the outer part of the banana flower's cover, take out the blossoms and discard the pistil and free petal. Chopped the remaining parts of the flower. Follow the process for the entire blossom.
Step 2- Take a large pan, add sufficient water, and add chopped banana flower along with salt, turmeric powder. Now, place the pan on medium heat and cook the flowers until 80% cooked.
Step 3- Discard the shells and devein the prawns. Wash the prawns and marinate with salt, turmeric powder. Set aside in a bowl for 15 minutes.
Step 4- Next, peel potato and taro root. Cut them in a dice shape and wash them with water.
Step 5- Now, place a wok on medium flame, add mustard oil. Once oil heated, shallow fry taro root and potato cubes. Take out once they become light golden in color.
Step 6- In the same remaining oil, shallow fry prawns and take out prawns to a bowl; once they are fried from both sides. Set aside.
Step 7- Add more mustard oil to the wok. Let the oil heated well. Now, add whole spices(bay leaves, cinnamon stick, cloves, green cardamoms, dry red chilies, cumin seeds). Saute for few seconds until aromatics.
Step 8- Next, add onion paste, garlic paste, ginger paste. Saute until the raw aroma goes away. Now, add tomato pieces, cumin powder, red chili powder, turmeric powder, salt, and sugar. Cook all the spices until the tomato pieces become mushy.
Step 9- Add fried taro root, potatoes, and boiled chopped banana flower. Combine and cook all ingredients well with spices for 5 minutes.
Step 10- Now add 1/2 cup of water, mix well. Lower the flame and cover the wok with a lid. Cook until taro root, potatoes, and banana flower cooked completely. Once all water will evaporate open the lid. Mix well one more time. Check salt and spice at this stage. If required, adjust to your taste.
Step 11- Add fried prawns and cook for 2-3 minutes. Now, add garam masala powder, give a quick mix, and turn off the flame. Cover the wok immediately with a lid for 5 minutes.
Step 12- Garnish the Oriya kadali bandha o chingudi tarkari with grated coconut. Serve hot with steamed rice.
