Banana Stem Stew Recipe

Name: Banana Stem Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cups diced banana stem; 1 cup grated coconut (Frozen or fresh); 2 tablespoons cumin; 2-4 dried arbol chile; 1/4 teaspoon turmeric; 2 tablespoons oil; 1 sprig curry leaves torn; 1 teaspoon mustard seeds; 1 teaspoon split urad dal; 1 pinch asafetida; 2-3 cups water; Salt to taste

Servings: persons

2 cups diced banana stem
1 cup grated coconut (Frozen or fresh)
2 tablespoons cumin
2-4 dried arbol chile
1/4 teaspoon turmeric
2 tablespoons oil
1 sprig curry leaves torn
1 teaspoon mustard seeds
1 teaspoon split urad dal
1 pinch asafetida
2-3 cups water
Salt to taste

1
Combine the drained and diced banana stems with 2 cups of water , torn curry leaves, salt and turmeric and bring to a boil. Reduce and simmer until the stem loses its raw vegetal aroma
2
blend the coconut, cumin and 2 arbol red chillies into a smooth paste adding enough water.
3
Add the coconut mix to the cooked banana stem and allow to combine and simmer. Taste and adjust for seasonings.
4
Heat the oil in a small skillet and add the mustard, Urad dal and one whole arbol chile. once the mustard pops and the dal turn a golden brown, pour this mix over the stew.
5
Serve hot with plain rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups diced banana stem, 1 cup grated coconut (Frozen or fresh), 2 tablespoons cumin, 2-4 dried arbol chile, and more.

Yes, Banana Stem Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Banana Stem Stew

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