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Kol posola
Banana stem stir-fry
কল পচলা · Assamese banana-stem stir-fry with mustard oil and chilli
Kol posola is the pale inner core of the banana plant, chopped and cooked down with mustard oil, ginger and green chilli until it is soft, juicy and faintly sweet. In Assamese villages, where banana plants grow in every yard, it is cheap everyday food, and it is also a favourite on Bihu tables and in Assamese thalis in Guwahati restaurants. It has a mild, cucumber-like flavour and is prized as a cooling, cleansing food. Chef's tip: as you chop the stem, twirl a finger or a skewer through the slices to catch and pull away the fine fibres; otherwise they stay stringy.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 14 oz banana stem (inner core)
- 2 cups water, with 1 tbsp vinegar or lemon juicefor soaking
- 2 tbsp mustard oil
- ½ tsp nigella seeds (kalonji)
- 3 green chilliesslit
- ¾ in gingerfinely chopped
- 1 small onionthinly sliced
- ½ tsp ground turmeric
- ¾ tsp salt
- 3 tbsp fresh grated coconut (optional)
- 2 tbsp fresh corianderchopped
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Method
0/5 doneStep 1: Peel off the tough outer layers of 14 oz banana stem (inner core) until you reach the pale core, about 4–5 cm across. Slice it into thin rounds, winding the fibres that pull out round your finger and discarding them.
20 minStep 2: Chop the rounds into small dice and drop them straight into 2 cups water, with 1 tbsp vinegar or lemon juice (Assamese cooks often use thin buttermilk) so they stay white. Soak 10 minutes, then drain and squeeze lightly.
10 minStep 3: Heat 2 tbsp mustard oil in a kadai over a high heat until it smokes, then lower to medium. Add ½ tsp nigella seeds (kalonji) and, when it crackles, 3 green chillies, ¾ in ginger and 1 small onion. Fry for 2 minutes until the onion softens.
2 minStep 4: Add the banana stem, ½ tsp ground turmeric and ¾ tsp salt. Stir-fry over a medium heat for 8–10 minutes until it softens, turns translucent and the liquid it releases has cooked away. Common mistake: adding water; the stem gives off plenty of its own.
10 minStep 5: Stir in 3 tbsp fresh grated coconut if using, scatter with 2 tbsp fresh coriander and serve with rice and dal.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 1 g
- Carbs
- 12 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kol posola take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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