Ingredients
400 gms thor or banana stem, finely chopped
2 potatoes (chopped into medium-sized pieces)
1/2 cup of freshly grated coconut
3 bay leaves
2 inches of long cinnamon
3 whole green cardamoms
3 cloves
1/2 tsp cumin seeds
2 tsp cumin powder
2 tsp coriander powder
1 tsp of Bengali garam masala (a grind of green cardamoms, cinnamon sticks and cloves taken in equal proportions)
1/4 tsp turmeric powder
1 tsp ginger paste
1 green chilli ( slit, keep it whole if you don’t prefer spicy)
1 tbsp white sugar
2 tbsp mustard oil
2 tbsp ghee
Salt as required
Method
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.
Try this recipe at home and let us know at food@gulfnews.com
