Good evening to all my dear Hive friends!
How are you all doing today?
Today, I’m preparing a delicious and unique dish using banana flowers, which are well-known for their subtle flavor and numerous health benefits. Often used in traditional cooking, banana flowers provide a rich, nutritious base. This time, we’re combining their goodness with the wholesome taste of eggs to create a flavorful and creative twist on everyday ingredients.
This recipe brings a refreshing transformation to simple staples—delivering both taste and nutrition in every bite. It’s a versatile dish that can be enjoyed with rice or even on its own.
Let’s take a look at how to prepare this delightful meal!
Required Ingredients...
🍀 A small banana flower.
🍀 2 Egg.
🍀 curry leaves.
🍀 An onion.
🍀 About 3 green chili pods.
🍀 1/2 Cup of Wheat flour.
🍀 Salt as needed.
🍀 1/2 teaspoon crushed chili powder.
🍀 1/2 teaspoon of turmeric powder.
🍀 1 teaspoon of pepper powder.
🍀 Coconut oil for frying.
Method of making....
First, finely slice the banana flower and soak it in salt water.
Next, finely chop the onions, green chilies, and curry leaves.
Next, place the squeezed and drained banana flower pieces into a bowl. Add eggs, wheat flour, chopped onions, green chilies, and curry leaves. Also, add chili powder, turmeric powder, and black pepper powder. Mix everything thoroughly to combine well.
Next, take a pan and place it on the stove. Add a little coconut oil and heat it well. Once the oil is hot, drop spoonfuls of the prepared banana flower mixture into the pan in any desired shape, and fry until they turn golden brown.
In this recipe, thinly sliced banana flowers are mixed with onions, green chilies, spices, and eggs, allowing the flavors to blend beautifully. The result is a delicious combination rich in texture and protein – perfect as a side dish with rice or even enjoyable on its own as a wholesome meal. Once prepared, place them on an oil-absorbent paper to drain any excess oil.
Happy cooking!
Thank you reading
Have A nice day.
Best Regards,
Samadi Madushanki .
