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Kudappan/Vazhakkoombu/Kele ka phool Cutlet- (Banana Flower Cutlets)

 

 

The best thing about having a Banana plant in your backyard is that almost every part of the plant can be put to use. Apart from eating the banana, one can whip up dishes with the inside of a banana stem as well as the Banana flower. The leaves are used in place of plates, especially in South Indian homes, especially during feasts. Being away from my native, deprives me of the liberty to step into the backyard and pluck the banana flower to cook a dish. 🙁 While doing vegetable shopping, I found this beautiful looking banana flower, which was promptly put into the basket. My next thought was to prepare something different. That’s when I thought of making cutlets. It was definitely a winner for me, as my boys gave me the thumbs up 🙂

For those who are clueless about handling Banana flower, let me help you with some tips. Apply oil on your hands so that it doesn’t get sticky. Always peel off 3-4 layers of the leaves. Start slicing from the pointed tip. Towards the broader portion, you will see that the centre part will be hard. Stop slicing when you reach the harder part. Some people put the chopped flower in water and squeeze out. I have seen my mom applying oil and mixing it well. That’s what I too did.

 

 

Kudappan/Vazhakkoombu/Kele ka phool Cutlet- (Banana Flower Cutlets)

Kudappan/Vazhakkoombu/Kele ka phool Cutlet- (Banana Flower Cutlets)

The best thing about having a Banana plant in your backyard is that almost every part of the plant can be put to use. Apart from eating the banana, one can whip up dishes with the inside of a banana stem as well as the Banana flower. The leaves are used in place of plates, especially in South Indian

Ingredients
  

  • 200 gms Banana flower Finely chopped
  • 2 Onion Finely chopped
  • 1 Ginger " piece
  • Garlic cloves (2 big or 4 small cloves)
  • 2 green chillies
  • 1/4 teaspoon Turmeric powder powder
  • 3/4 teaspoon Fennel powder
  • 1/2 teaspoon Pepper powder powder
  • 1 teaspoon Garam masala powder
  • a few Curry leaves Chopped
  • to taste Salt
  • 2 - 3 potatoes Boiled

For the Coating

  • 3 tablespoons Flour (Maida)
  • as required Water
  • 3/4 cup Breadcrumbs powdered

Instructions
 

  • Crush the ginger, garlic and chillies to a smooth paste. You could grind them as well. Keep aside.(If you don't mind biting into pieces, you could finely chop as well).
  • Mash the boiled potatoes and keep aside.
  • Take the finely chopped banana flower in a bowl. Pour 1/2 teaspoon of oil and mix well. Keep aside.
  • Meanwhile, heat 2 tablespoons oil in a pan.
  • Add the chopped curry leaves and onion and saute till light brown in colour.
  • Tip in the ginger-garlic-chilli paste and saute for a minute.
  • Add the fennel powder, turmeric powder, pepper powder and garam masala powder and stir for a few seconds.
  • Add the banana flower along with salt. Mix well. Cover and cook till it is cooked through (approximately 5 minutes).
  • Add the mashed potatoes and mix well. Allow to cook for a minute. Switch off heat and allow to cool.
  • Once the mixture is cooled, take small portions and shape it the way you like and arrange on a plate.
  • Take the flour in a bowl and mix with enough water to make a smooth, runny batter. Take breadcrumbs in another bowl and keep next to the bowl with batter.
  • Take the cutlets and dip them in the batter so that it is evenly coated. Shake off excess batter.
  • Roll this in the breadcrumbs till evenly coated on all sides.
  • Fry the cutlets in hot oil, in medium heat, till golden brown on both sides.
  • Drain onto an absorbent paper. Serve hot with sauce or onion- vinegar salad.

Notes

 
 

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