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Banana stem Ajadina in a clay bowl, with rice and horse gram saar in the background.

Bambe Ajadina | Banana Stem Sukka

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