Living in Boston I would have never thought of finding Koombu (Banana flower or Banana blossoms ) to my good fortune I spotted these at an Asian Store (Super 88 Market). This is a dish that my mom has made for me so many times growing up; Koobu Thoran can be very well described as stir-fried banana blossoms.
- Banana Flower or Banana Blossom (Koombu)
- Grated Coconut
- Onion (chopped)
- Shallots or Pearl Onions (3-4)
- Green Chilies (2-3)
- Garlic (2 cloves)
- Cumin (1 tsp)
- Mustard Seeds (1 tsp)
- Curry Leaves (1 spring)
- Turmeric Powder (1 tsp)
- Salt (To taste)
- First, remove the top 3-4 layers of the banana flower depending on the thickness of the flower itself. You want to have a shade that is very light in color or almost white. Using a grater, grind the banana flower into a bowl.
- Add some coconut oil into the bowl and mix it well to avoid discoloration.
- In a food processor add green chilies, garlic, cumin and the shallots and blend it to a fine paste. Then add the grated coconut and blend it so it all gets mixed up well.
- In a pan add some coconut oil. Once heated add the mustard seeds and let it splatter.
- Now add the chopped onions and cook it till it’s translucent. Then add the curry leaves and cook it for another 30 seconds.
- Add the grated banana flower and then add the turmeric powder and salt to taste.
- Let it cook for 3-4 minutes on medium flame and then add the coconut mix and mix it all very well. Cook for another 4-5 minutes on low-medium flame and it is ready to serve.