Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully peel the outer tough leaves of 1 large banana blossom, remove the small florets and their stamen and pistil, then finely slice the remaining tender core and immerse it immediately in a bowl of 2 liters of water mixed with 1 tablespoon of lime juice to prevent browning.

2. 2

   Blanche the sliced banana blossom in 2 liters of boiling water for 5 minutes, then drain thoroughly and gently squeeze out excess water using a clean cloth, ensuring it is very dry.

3. 3

   In a bowl, combine the thoroughly squeezed banana blossom with 0.5 cup of strained tamarind pulp, 1 tablespoon of ginger-garlic paste, 2 finely sliced green chilies, 0.5 finely sliced red onion, 0.5 teaspoon of turmeric powder, 1 teaspoon of Sri Lankan chili powder, 1.5 tablespoons of roasted Sri Lankan curry powder, and 1 teaspoon of salt, mixing everything well to coat the banana blossom evenly.

4. 4

   Allow the banana blossom mixture to cure at room temperature for at least 30 minutes, or preferably refrigerate for 2-3 hours, to allow the flavors to meld and the tamarind to tenderize the blossom.

5. 5

   In a small pan, heat 2 tablespoons of coconut oil over medium heat, then add 1 teaspoon of mustard seeds and 0.5 teaspoon of fenugreek seeds, letting them splutter for about 30 seconds.

6. 6

   Add 10 curry leaves to the pan and fry for 15 seconds until aromatic, then immediately pour this hot tempering mixture over the cured banana blossom salad, stirring gently to incorporate.

7. 7

   Taste and adjust seasoning with 0.5 teaspoon of sugar and an additional dash of 1 tablespoon of lime juice if needed, ensuring a balance of sour, spicy, and savory flavors before serving.