Recipe: Appetizing Manja Rai(Banana Stem Curry in Mustard Paste)

Recipe: Appetizing Manja Rai(Banana Stem Curry in Mustard Paste) Delicious, fresh and tasty.

Manja Rai(Banana Stem Curry in Mustard Paste). In India, every household have planted many types of plants which may be banana, mango, drumstick, pumpkin, papaya etc in their backyard. Among all, banana tree is such an useful tree as most of its parts are used for cooking. Banana stem is the tender core of the tree.

Banana Stem Curry is the next in our series on banana/plantain recipes, that goes further to show how versatile this plant is.

The picture on the left shows The Banana stem is really not a stem - it is the flower stalk of the banana plant.

The thick stalks grow up from the ground and form the backbone of. (Mustard), Manja Rai

You can cook Manja Rai(Banana Stem Curry in Mustard Paste) using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Manja Rai(Banana Stem Curry in Mustard Paste)

1. Prepare 6 inch of banana stem.

2. You need 1 of potato.

3. Prepare 1 of tomato sliced.

4. You need of For paste:.

5. You need 2 tsp of mustard seeds.

6. It’s 1 tsp of cumin seeds.

7. You need 4-5 of garlic cloves.

8. Prepare 1 of green chilli chopped.

9. Prepare of For curry:.

10. Prepare 1/2 tsp of mustard seeds.

11. You need 1/2 tsp of cumin seeds.

12. Prepare 1 of medium onion chopped.

13. It’s 1 of green chilli sliced.

14. Prepare 1/2 tsp of turmeic powder.

15. It’s 1 tsp of chilli powder.

16. It’s 2 tsp of chopped coriander leaves.

17. Prepare To taste of salt.

18. Prepare 2 tbsp of oil.

Banana Stem Curry in Mustard Paste, Banana Blossoms with Mustard Ginger Seasoning.

Banana Stem Sasive (Mustard based), has banana stem, coconut, mustard seeds, ingh/asafoetida, red byadagi chilly and seasoned with mustard seeds in coconut.

MANJA RAI is a typical odia dish prepared in every household of Odisha. boiled banana stem, grated coconut, green chilli, rice flour, besan, chopped onion, gingergarlic paste, coriander powder.

This is a recipe for Banana stem curry (Vazhaithandu curry in Tamil), cooked along with yellow moong dal, garnished with fresh coconut, to prepare a simple yet nourishing dish that can be eaten along with rasam and rice.

Manja Rai(Banana Stem Curry in Mustard Paste) instructions

1. To begin with wash the banana stem cleanly. Cut the stem into round pieces to take out the thin threads. Then chop them into small cubes. Next peel the potato and cut it into small cubes too..

2. Make a fine paste of mustard seeds, cumin seeds, garlic cloves, green chilli and a little amount of water..

3. Heat a vessel with the oil. Once hot, add mustard seeds and cumin seeds. When they start to crackle, add onion and green chilli. Fry till onion turns translucent..

4. Now add the chopped potato along with the chopped banana stem pieces. Add turmeic powder, chilli powder and salt. Mix well and saute for a while..

5. Next add the mustard paste together with 1/2 cup of water and mix well..

6. Then add sliced tomato, cover the lid and cook on low medium heat for 12-15 minutes or till done..

7. Open the lid, add chopped coriander leaves and turn off the flame..

8. Now ready is the Manja Rai' (Banana Stem Curry in Mustard Paste) to be served hot with plain rice and dal..

Banana stems vary in size, averaging at least five centimeters in diameter when sold in markets, and are cylindrical to elongated in shape.

Banana stems are botanically a part of the Musa genus and are actually a flower stalk of a large, herbaceous plant belonging to the Musaceae family.

Banana Stem Sasive (Mustard based), has banana stem, coconut, mustard seeds, ingh/asafoetida, red byadagi chilly and seasoned with mustard seeds in coconut.

Banana Stem Curry in Mustard Paste Banana Stem Sabzi Recipe With Curry Powder is a semi dry sabzi that is made by stir frying the banana stem.

Make sure that you chop the banana stem when you are ready with other ingredients to prepare this dish, since the chopped banana stem starts turning brown sooner due to contact with.