Kodappan (Banana flower) is one of my favourite vegetables. Coincidentally it is also a superfood for women. The cleaning and cutting of the flower is time consuming but well worth the effort.
- 1 kodappen / vazhaipoo / banana flower
- 1/4 – 1/2 cup grated coconut (depending on your preference for coconut)
- 2 – 3 pearl onions
- 1 chopped onion
- 1 tbsp finely chopped garlic
- 2 – 3 green chillies
- 1 dried red chilly
- 1 tsp turmeric powder
- 1/4 tsp chilli powder (optional) – if you like it spicy
- curry leaves
- 1 tsp mustard seeds
Peel the outer layers of the banana flower.
Coat the knife with some oil. Take a bowl of water. From the top of the flower, slice it vertically and horizontally and then cut it as shown. Try to get the pieces as small as possible. Put the cut pieces into the water immediately. This is to protect the pieces from browning or blackening.
Cook the banana flower pieces in water and salt for about 5 – 8 minutes or till the pieces are cooked. Strain and keep aside. This step is done to prevent the bitterness which comes from certain varieties of kodappen. If you are certain of your source, then you can directly add it later and then cook it with the masala for 5 minutes.
Grind the coconut, sliced pearl onions, curry leaves, sliced green chillies and turmeric powder together.
Heat oil in a pan and sputter mustard seeds in it. Add chopped onions and garlic and saute till soft. Then add curry leaves and sliced dried chilly. You can also add red cilli powder if you want. Mix well and saute for 1 minute.
Add the cooked flower pieces and mix well.
Then add the coconut mixture and stir well. Cover and cook for 1 minute.
Delicious thoran is ready.