Banana stem.....a rich source of fibre, which can be eaten raw or cooked. It helps in weight loss, eases constipation, is very rich in potassium and vitamins B6, which produces haemoglobin. Banana stem prevents and treats kidney and gall bladder stones.
According to Ayurveda, its juice, combined with buttermilk relieves ulcers, acidity and since it cools down the system, it is best for tropical countries.
I chose to use it in raw form, as a raita, and combined it with a small tomato and pomegranate arils, and I need not tell you how tasty it was! The soft banana stems, contrasted by pomegranate arils, not only by colour but by texture too, the former being so soft, and the latter being crunchy, with a firm ripe tomato.....was awesome.
According to Ayurveda, its juice, combined with buttermilk relieves ulcers, acidity and since it cools down the system, it is best for tropical countries.
I chose to use it in raw form, as a raita, and combined it with a small tomato and pomegranate arils, and I need not tell you how tasty it was! The soft banana stems, contrasted by pomegranate arils, not only by colour but by texture too, the former being so soft, and the latter being crunchy, with a firm ripe tomato.....was awesome.
Ingredients
Fresh curds - 3 cups
Finely chopped banana stem - 1 cup
Pomegranate arils - 1/2 cup
Finely chopped tomato - 1
Green chilly - 1, slit
Salt to taste
Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10mts; Cooking time: Nil
Drop all the vegetables into the curds, add salt and slit green chilly. If you want, you can season with mustard seeds and hing, but I did not have the heart to spoil this healthy Raita with oil.
I served this as an accompaniment to Beet Pulav.
Categories: Accompaniment & dips, Raitas
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