The stem of the banana plant is widely used in south India. It is highly fibrous and well known for its nutritive values.
This vegetable can be used in soup, salad, raita and other form of curries. The common one being the ‘vazhathandu thoran’ – a dry side dish with coconut.
We also make raitas with this and I remember my mother-in-law mixes the finely chopped banana stem into the ‘adai’ batter’ (adai is a rice and mixed lentil dosa).
Recently bought the banana stem from Big Basket and I recommend to buy fresh vegetables here for the variety of choice and the long list available to choose from.
The banana stem is usually available in 8 to 10 inches long sizes. The outer fibrous layers have to be removed.
Lay old newspapers on the kitchen platform before starting to cut this vegetable. Wear an apron as this leaves stains that cannot be removed.
The cut pieces of the stem oxidizes and changes color – to prevent this, keep the pieces immersed in water to which few spoons of curd is mixed.