Banana Stem Raita

Banana Stem Raita – a simple and refreshing yogurt based sauce with fresh and raw banana stems in a simple south Indian tempering or seasoning; a wonderful accompaniment to any meal!

Summers and yogurt go hand in hand in any Indian household and my house is no exception! It could be a savory or even sweet raita, some lassi or just plain yogurt with some rice, dal and vegetable stir fry or even with some parathas or rotis!

But today, after my husband brought 2 large pieces of fresh banana stems or “gabbo” as we call it in our mother tongue Konkani, from our company garden, I was ecstatic and my mind started reeling with dishes to churn out with this fresh, nutritious and so rare ingredient in most households!

Our community originating from Mangalore in southern part of India, uses every part of the banana plant; the fruit, the flower, the stem, the leaves (as lunch/dinner plates or as base for steaming savory or sweet cakes), the skin of raw bananas in stir fries etc.

My first attempt to enjoy this as soon as possible is this refreshing raita using finely chopped raw banana stem!

WHAT IS A BANANA STEM OR “GABBO”?

Banana stem is actually not a stem but the flower stalk of the banana plant. Regardless, whatever it is called, I love it!

It is a fibrous, crunchy, sort of bland in taste but a highly nutritious part of the plant! The outer part of this “stem” is tough and inedible so has to be peeled off and discarded before we get to the core center which is the edible part.

It is best eaten in its raw state in salads or juices (to ingest maximum nutrition) but mostly enjoyed cooked in curries and stir fries.

I love the crunch it adds to any dish and am happy about the fact that it is so good for you! It is very good in combating kidney stones, is extremely high in fiber content, helps in sugar control for diabetics, rich in iron and vitamin B6, effective in treating obesity, high blood pressure and cholesterol problems...I could go on!

BANANA STEM RAITA:

With global cuisine exploding, everyone knows what a raita is; a yogurt based sauce with added vegetables (raw or cooked) and/or fruits, nuts etc. with a simple tempering of Indian spices and aromatics.

Banana stem raita is easy peasy with just chopped pieces of this wonder ingredient in savory yogurt sauce tempered with mustard seeds, lentils (urad and chana dal) and my favorite aromatics – finely grated ginger and/or asafetida powder/hing!

To spice it up, I have sauteed some finely chopped green chilies (jalapeno or Serrano will do too) in the tempering.

Just mix, chill and enjoy!!

HOW TO CHOP BANANA STEM?

This fibrous vegetable takes some practice slicing and chopping. The outer portion of this is very tough and has to be peeled off or cut off using a sharp knife before you get to the center core which is the more tender and edible portion.

Once you peel off the outer portion, slice or chop the center core into small pieces or slices and then either cook in curries or use in salads like in this raita.

Once sliced thin and chopped, you have to immediately soak them in some acidic solution like yogurt, buttermilk or lemon water to avoid further browning!

I have soaked the finely chopped pieces in salted water which has some lemon juice for about 15 minutes before adding to the raita.

Detailed instructions given below.

SERVING SUGGESTIONS:

Banana Stem Raita or Gabbe Raita can be served with any meal! It could be just a simple dal, rice and any veggie stir fry or even some parathas, rotis, naan and some curry.

Enjoy this Banana Stem Raita the next time you can get hold of this unique part of the banana plant, available in any Indian store or some street side vendors in India.

We love it so much, I have been making this like almost everyday!

Happy Cooking Foodies!

If you do get a chance to make this, please rate it and comment in the box below and share your version on Instagram (@curryandvanilla 16) using hashtag #curryandvanilla16 or on my Facebook page.

If you love raitas, then you will enjoy these too:

Now, let us see how to make this refreshing and healthy Banana Stem Raita shall we?

Yum

Banana Stem Raita

A simple and refreshing yogurt based salad with fresh banana stems in a simple south Indian tempering or seasoning; a wonderful accompaniment to any meal!

Ingredients

6 inches piece of banana stem
1 cup thick plain yogurt
Salt to taste
For tempering/seasoning:
1 tbsp coconut oil
½ tsp mustard seeds
½ tsp urad dal
½ tsp chana dal
Few curry leaves
1 green chili, finely chopped
½ inch ginger, grated

Instructions

Wash banana stems and remove the outer fibrous portions until you reach the tender center portion which has no porosity.
Slice into thin slices (removing the fiber that comes while slicing each piece) and chop each slice into small cubes; soak them in a bowl of water with salt and a squeeze of half a lemon; this avoids browning of the banana stem pieces.
Soak in salted water for 15 minutes.
When ready to make raita, add salt to taste to thick yogurt in a serving bowl.
Drain chopped banana stems from water and add to yogurt.

TO MAKE TEMPERING:

Heat oil and when hot, add mustard seeds.
As soon as the seeds crackle and pop, add urad and chana dals and sauté on medium heat until the dals or lentils are light brown.
Stir in chopped green chilies and grated ginger.
Sauté a few seconds and stir in curry leaves.
Pour the tempering over the banana stem raita, mix and serve chilled.
Enjoy!

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Step-wise instructions to make Banana Stem Raita:

Wash banana stem and remove the outer fibrous portions until you reach the tender center portion which has no porosity. Just make long cuts deep enough up to the center and peel off the outer fibrous, inedible portion. Discard this portion and use the center, mostly non-fibrous core.

Slice into thin slices (removing the fine fibers that come while slicing each piece). Just twist the fiber from both the sliced end and the cut slice around your index finger and try to remove as much of the fiber as possible.

Chop each slice into small cubes; soak them in a bowl of water with salt and a squeeze of half a lemon; this avoids browning of the banana stem pieces.

Soak in salted water for 15 minutes.

When ready to make raita, add salt to taste to thick yogurt in a serving bowl.

Drain chopped banana stems from water and add to yogurt.

TO MAKE TEMPERING:

Heat oil and when hot, add mustard seeds.

As soon as the seeds crackle and pop, add urad and chana dals and saute on medium heat until the dals or lentils are light brown.

Stir in chopped green chilies and grated ginger.

Saute a few seconds and stir in curry leaves.

Pour the tempering over the banana stem raita, mix and serve chilled.

Enjoy as a side with any meal; could be simple dal, rice and veggie stir fry or even some delicious biryani/pulao or as a cooling accompaniment or dip with parathas, rotis etc.!