• Monday, September 28, 2020

Recipes from The Amanwella

Banana Flower Hindum (curry)
March 8, 2019

1 Banana flower

1 tsp. Turmeric powder

2 Tbsp. Coconut oil

1 large Onion, sliced

1 clove Garlic

1 small piece Ginger

1 sprig Curry leaves (optional – 4 extra leaves for garnish)

2-inch section Pandanus leaves

2-inch piece Cinnamon stick

5 cloves Gamboge

4 tsp. Chili flakes

4 tsp. Raw curry powder

¼ cup Thick coconut milk

1 tsp. Salt


1. Clean the banana flower by removing each petal and gathering the small florets inside. Continue until you reach the bulb in the center. Open each floret, and remove center stamen and its transparent cover.

2. Gather florets together and shred finely. Rub with the turmeric powder throughout to prevent oxidation. Mix with the raw curry powder and chili flakes. Set aside.

3. Boil the gamboge cloves in water until soft. Separately, heat a heavy-bottomed pan with oil and add in the sliced onion, garlic, ginger, curry leaves, pandanus leaves, cinnamon sticks and softened gamboge.

4. Add the shredded banana flower and mix well. Cook until wilted.

5. Add in the salt and thick coconut milk. Cook until the coconut milk has evaporated and remove from heat.



Spoon generously into the center of four banana flower petals. Alternatively, simply serve in shallow bowls. Place a curry leaf on each as a garnish. Serve hot. 

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