Bambe Ajadina | Banana Stem Sukka

Bambe Ajadina with Kuddu da Saar was on our weekday lunch plate. Banana stem sukka and horse gram rasam, humble and comforting, with freshly cooked rice.

In our home, Bambe comes with a story of its own. Banana stem, raw banana and ash gourd were associated with the meal prepared on the thirteenth day after the loss of a loved one. That association meant these vegetables were avoided on auspicious days. I do not share those beliefs, but I still know better than to invite a scolding from Mom. She actually checks the calendar before buying Bambe!

The preparation takes a little patience. As you slice the stem, the fine fibres stretch between each round and the remaining core. Pulling them away as you go is the part that takes time.

There is so much to use from a banana plant besides its fruit. The tender inner stem becomes a vegetable, the leaves become plates, and even the removed outer layers had a purpose in our kitchen. They were used to collect semige as it came out of the manual rice-noodle machine. Our grandmothers knew how to make good use of what they had.

Preparing the banana stem

1. Remove the outer layers. Peel away the tough outer layers to reveal the pale, tender inner core.
2. Slice and remove the fibres. Cut the core into rounds. As you lift each slice away, pull off the fine strands stretching between the slice and the stem.
3. Prepare for the Ajadina. Once the fibres have been removed, chop the rounds into small pieces. Weigh 500 g of the prepared core.

Bambe Ajadina | Banana Stem Sukka

A comforting Mangalorean banana stem sukka with coarse coconut masala, served with rice and horse gram saar.

Ingredients

Banana stem

• 500 g tender banana-stem core outer layers and fibres removed; finely chopped
• salt to taste
• water as needed for cooking

Coarse coconut masala

• 5–6 dried Byadgi red chillies
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1 tsp turmeric
• 1 lime-sized ball of tamarind
• 1/2 coconut grated; half a whole coconut
• water a little, for grinding

Tempering

• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 2 tsp urad dal
• 6–8 curry leaves

Instructions

• Peel away the tough outer layers of the banana stem. Slice the tender core into rounds, pulling away the fibres stretching between each slice and the remaining stem. Chop into small pieces.
• Dry-roast the coriander, cumin, fenugreek and Byadgi chillies for a few minutes without burning them. Cool.
• Grind the roasted spices with tamarind and turmeric, using a little water if needed. Add the grated coconut last and pulse briefly, keeping the paste coarse.
• Set the paste aside. Rinse the mixer with water and use this masala water to cook the chopped banana stem until tender. Add more water if needed and drain excess liquid before finishing.
• Heat the coconut oil. Add mustard seeds, urad dal and curry leaves. Let the mustard splutter and the dal turn golden.
• Add the coarse masala and cook, stirring, until thick and on the drier side.
• Stir in the cooked banana stem and salt. Mix well so the pieces are coated in the masala. Serve as a dry side dish with rice and Kuddu da Saar.

Notes

Use 500 g of the prepared tender core, weighed after removing the outer layers and fibres. The 2 tbsp coconut oil is a reference-based starting measure; adjust as needed. Keep the coconut coarse by adding it last and pulsing briefly. Cook the stem until tender; cooking time and servings have not been measured.

Serving

Serve the Bambe Ajadina alongside rice and Kuddu da Saar, or horse gram rasam, as in our lunch photograph.