Tangy Banana Blossom Pickle: A Flavorful Nepalese Delight
50 minutes
1270 reads
About Tangy Banana Blossom Pickle: A Flavorful Nepalese Delight
Awaken your taste buds to the vibrant flavors of Nepal with this authentic Tangy Banana Blossom Pickle! A hidden gem of Nepalese cuisine, this unique pickle offers a delightful dance of tangy lemon, spicy chilies, and aromatic spices.Balancing the subtle bitterness of banana blossoms, this easy pickle is a flavor explosion ready to elevate any meal. Crafted with simple ingredients, it adds a zesty kick to lunch, dinner, or even a quick snack.Experience the taste of tradition and bring the vibrant heart of Nepal to your table.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
Produce
- 2 piece Banana Blossom
- 10 Chilies green, halved
- 4 medium Potatoes
- 70 gm Fenugreek Leaves
- 50 gm Ginger fresh
- 3 Lemons
Spices and Flavorings
- 1 1/2 tbsp Salt to taste
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Turmeric Powder
- 4 tbsp Sesame Seeds ground into a paste, roasted
Oil
- 4 tbsp Mustard Oil
Instructions
- Gather all the necessary ingredients and equipment. This includes a mixing bowl, pan, separate bowl, spatula, gloves, pressure cooker, and a clean bowl for the finished pickle.
- Prepare the banana blossoms. Remove the tough outer layers and collect the tender florets inside. Discard the outer layers.
- Trim the base of the banana blossoms and discard any remaining tough parts.
- Place the banana blossoms and potatoes in a pressure cooker. Add enough water to fully submerge them. Steam for 25 minutes until tender.
- Remove the cooked banana blossoms and potatoes from the pressure cooker. Carefully remove the small, inedible root-like parts from the center of each blossom.
- Combine the cooked banana blossoms and potatoes in a bowl. Mash them together using your hands or a potato masher. Wearing gloves is recommended.
- Squeeze the juice of 3 lemons over the mashed mixture. The tanginess of the lemon balances the bitterness of the banana blossoms.
- Heat the mustard oil in a separate pan. Add the halved green chilies, fenugreek leaves, ginger paste, cumin seeds, coriander seeds, and turmeric powder. Sauté until fragrant. This tempering process enhances the flavor of the spices.
- Pour the tempered spice mixture over the mashed banana blossom and potato mixture. Mix thoroughly. Adjust the salt and spice level according to your preference.
Recipe Notes
Good To Know
- This simple recipe uses readily available ingredients.
- Adjust the spice level to your preference.
- Banana flower (bungaa) is a common, inexpensive ingredient.
- The recipe features ingredients typically used in Nepalese homes.
Expert Tips
- For a richer flavor, try roasting the banana flower before adding it to the dish.
- Freshly ground spices will enhance the aroma and taste of the recipe.
- A squeeze of lemon juice at the end can brighten the flavors.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 198kcalCarbohydrates: 12gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1765mgPotassium: 234mgFiber: 4gSugar: 0.3gVitamin A: 27IUVitamin C: 2mgCalcium: 55mgIron: 6mg
Chef Amir
Articles: 9
3 Comments
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Such a perfect dish! Thank you.
This looks so inviting! I’m eager to try it.
Absolutely mouthwatering! Great share.