POSOLA

Posola is the tender edible pith found in the trunk of a young banana plant.All banana piths might not be suitable for cooking, as many varieties have a mild bitter taste. The most suitable are Musa balbisiana Colla (Athiya kol) and Musa acuminata Colla(bhim kol)
PHOTO OF POSOLA


Kol Posola Khar
Cooked Banana stem

Posola is a young edible banana plant.(kol puli)
To cook it,the outer layers are peeled off and the tender inner core of the banana stem
cut into thin circles and then further into small pieces and cooked in various styles.


1 cup of finely chopped banana stem
1/2 tsp mustard seeds
1 tbsp of ginger-garlic paste
salt and turmeric powder to taste
10 dried jackfruit seeds or dried fish or meat(optional)
1/2 teaspoon soda bicarbonate
1 tbsp mustard oil
1 green chili (optional)

Wash and boil/roast jack fruit seeds till slightly soft.

Meanwhile,oil palms of your hand and remove outer layers of the banana stem and chop the
tender inner part into small pieces.

Knead/Crush the pith and squeeze out excess water.Throw the water away and reserve the squeezed pith.

Heat oil in a kadai(wok) .Add mustard seeds and slit green chillies .Add ginger-garlic paste .Fry. Add boiled jackfuit seeds and fry till it turns light brown.
Add the chopped banana stem ,salt turmeric and soda Saute 1-2 mins.
Sprinkle a handful of water and cover with a lid. Cook over low heat till the banana stems are soft and all the water is absorbed.
Serve hot as a side dish with steamed rice.

Posola is a good source of iron and apparently aids weight loss!


PLEASE NOTE:
NO images/text to be used elsewhere WITHOUT prior permission