BANANA FLOWER CUTLET (VAZHACHUNDU/ VAZHAKOOMBU CUTLET)
A mildly spiced cutlets made with Banana blossom or vazhaipoo, potatoes and seasonings. An amazing alternative for meat cutlets or patties.
Servings: 12 people
Equipment
- 2 Mixing bowl 1 medium, 1 small
- 1 Saute pan
- 1 Chopping Board
- 1 Frying Pan
Ingredients
- 1 Banana flower/ vazhaipoo/ Vazhachunde medium size
- 1 large Potato
- 2 tsp Salt or as per taste
- 1 medium Red Onion (finely chopped)
- 2 Green chilies (thinly sliced)
- 2 tsp Ginger (diced finely)
- 1 stem Curry leaves (chopped)
- 1 tbsp Coconut Oil + ½ tsp
- 1 tsp Mustard Seeds
- 1 tsp Black Pepper Powder or according to heat
- 1 tsp Garam Masala Powder
- 1 Egg optional
- A dash of Milk
- 1 cup Bread Crumbs / Semolina (Rava)
- Oil to fry
Instructions
Making the Cutlet mixture
- Wash and boil 2 medium or 1 large potato. Remove the skin of the boiled potatoes. Mash them well and set aside.
- Take half a teaspoon of coconut oil and rub gently on to the hands and fingertips to avoid getting stained by the sap of banana flower.
- Remove the thick outer layers or petals of banana flower until it reveals the white inner part. (Refer the recipe video Banana Flower Cutlet)
- In a bowl add 1 - 2 tsp of salt (Refer Note 1) and finely chop the banana flower by hand into the bowl (Refer the video Banana Flower Cutlet). A Food processor can also be used to chop the flower. Chop up the entire flower; discard the thick bottom stem.
- Mix and rub the chopped banana flower with salt and keep aside for few minutes. Squeeze out the water from the flower. This helps to remove the sap in it. (Refer Note 1)
- In a heavy bottom pan, add 1 tbsp coconut oil. Once the oil is hot, splutter some mustard seeds.
- Add finely chopped green chilies, ginger, curry leaves and red onion. Add a teaspoon of salt and sauté until the onion turns soft and changes color.
- Add the chopped and cleaned banana flower into it and sauté it well. Cover it with a lid and cook for 5 minutes on medium heat.
- Once the banana flower is half cooked, add the mashed potatoes and mix well.
- Add black pepper powder and garam masala into it. Mix all together, cover and let it cook for a minute on medium heat.
- Turn off the heat. Allow the mixture to cool down a bit. (Refer Note 2)
Making the banana flower cutlets
- Beat an egg in a bowl with a dash of milk (Refer Note 3). In another bowl, take a cup of bread crumbs (Refer Note 4).
- Make round balls from the banana flower mixture (take around 2 tbsp full of mixture), and roll it into an oval or other desired shapes. Dip this in egg mixture and roll it in bread crumps.
- Heat oil in a fry pan. Fry the cutlet on each side for few minutes or until the sides become golden brown in color ( Refer Note 5). (This mixture makes 12 - 15 cutlets.)
- Place the fried cutlets in a plate and drain the excess oil using a paper towel or napkin. Serve hot with your favorite sauce or ketchup.
Video
Notes
- Banana flower has a sticky sap which leads to discoloration once it is cut or chopped, and comes in contact with air. Mixing or rubbing the chopped banana flower with salt helps it from changing color. Or chop the flower in to a bowl of water with dissolved salt or vinegar and soak it for 5 to 10 minutes. Rinse it in running water. Squeeze out the excess water and set it aside. (Refer How to Make Banana flower cutlet section in the blog for detailed instructions.)
- We can refrigerate the prepared cutlet mixture in an air tight container for up to 5 days. Refer How to Make Banana flower cutlet section in the blog for detailed instructions.
- Use the whole egg or you can separate the white and yolk. Beat the egg yolk and mix with the prepared banana flower mixture. It serves as a binder and hold the cutlets from breaking apart. This step is completely optional.
- Instead of bread crumbs, semolina or rava can also use.
- Fry the cutlets on medium heat and in small batches to get it cooked and crispy.