A few of my favourite Assamese Dishes-3

Every part of the banana tree has been used in some form or the other in the traditional Indian kitchen and the assamese kitchen is no exception.My third favourite assamese cuisine is Posola( known as the banana stem in english).A delectable dish prepared from the stem of the banana tree which is readily available in most Indian home's campuses and hypermarkets of metros.

The process of readying this authentic Assamese cuisine is better followed the traditional way,that is to soak the banana stem in turmeric water for some time so that it does not turn black and to rub a little oil on both palms to avoid getting black stains in your palms while chopping it.

The banana stem should be chopped very fine.If you are not an expert in that it is better to use your grinder to do the job.However,note that the grinder does not overdo its work.The ingredients and method of cooking is very simple and easily available anywhere.

Ingredients:-
1 small part of the banana stem chopped very fine
2 tbsp of ginger-garlic paste
salt and turmeric powder to taste
a handful of red lentils(optional)
soda bicarbonate
2 tbsp oil(preferably mustard oil)

Method:-
Heat oil in a wok or kadhai.Add ginger-garlic paste and stir for a while.Soak the red lentils in water for sometime.Fry the chopped banana stem alongwith the ginger-garlic paste and to it add salt and turmeric to taste.Now add the lentils,soda and a little water and cover cook.When the lentils are cooked it is a clear indication that your Posola is ready.Serve hot as a side dish with steamed rice.

The dish may not appear appetising but its a very good source of iron and contains a lot of fibre too and is an ethnic delight.I am sure you would like trying this unusual preparation and if the healthy and simple assamese cuisines serve as gourmet's delight to you,do come back to my page for more of assamese recipes and let me know what would you like to cook next.