Steam the chopped thor after adding a bit of salt. Once it cools down, drain the water. Keep aside.

Heat a deep-bottomed pan and add mustard oil. Fry the potatoes lightly. Keep aside.

Add grated coconut into the pan and fry lightly. Keep aside.

Add 1/2 tbsp ghee to the pan. Once it heats up, add the bay leaves, cinnamon stick, cardamoms, cloves, cumin seeds and the green chilli. Add the ginger paste and stir it in.

Once the tempering is done, add the fried potatoes and pour water to cover all the potato cubes. Add salt, turmeric, cumin, coriander, and garam masala powders. Cook the mixture over low heat with the lid on until the potatoes are fully cooked.

Stir in the steamed thor (banana stem) and the fried grated coconut. Cook over a low flame with the lid on for some more time.

Add a tablespoon of ghee and sprinkle the Bengali garam masala before taking the thor off the fire.

Serve hot with steaming white rice.

Note:

Preparing the thor or the pith requires some experience. However, it isn’t difficult at all. There are many outer layers that have to be peeled off until the innermost fibrous core is left. Thor is full of iron and can stain hands and clothes when soaked in water.

Ishita B. Saha

The writer is the author of the culinary travel blog ishitaunblogged.com. She is currently based in Chennai and has been a Dubai resident for two decades.

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