Banana flower fry with soya nuggets (Koldil aru soybean bhaji)



So, you’re preparing your Assamese dinner, and you have made the appetiser (Khar), the fish curry (very essential), and now what? You definitely need a fried vege recipe that is power packed with all good vital minerals and loads of iron. Therefore, today I present to you a very Assamese banana flower preparation that is extremely simple to cook, but awesomely nutritious.

My kitchen today is smelling like my childhood home! We would cook banana flower almost every week, at least once. They are so nutritious, the health benefits of banana flower are numerous. Apart from possessing antioxidant properties and loads of iron, this particular vegetable is believed to be very good for nursing mothers or during pregnancy. Further, a cooked bowl of banana flower is also believed to help during the difficult days of menstruation. No wonder, we Indians worship banana trees so much.

This recipe serves 4-5 persons.



  • 2 cups chopped banana flower. To clean and chop the flower: peel away the outer thick layers and the small florets that you will see near the stem, till you reach a smooth layered skin, and can’t peel away easily. Now rub some oil on your hands and start chopping from the bottom. The head part, near the stem can be discarded if too hard. You will see that as you are chopping the flower, the chopped up parts become darker; do not worry about that, its natural.
  • 1 cup of soybean nuggets. Soak the nuggets in warm water and then squeeze them dry. I like to wash the nuggets under running water, as well.
  • Half cup of chopped onions.
  • 2-3 cloves of garlic, crushed.
  • 2-3 green chilli, crushed.
  • Half teaspoon cumin seeds.
  • Half teaspoon coriander powder
  • 1 teaspoon pepper.
  • Oil, turmeric and salt.


  • Heat oil and add cumin seeds.
  • Now add onion and fry till translucent.
  • Add garlic and chillies and fry for a minute.
  • Now add the soybeans, coriander and turmeric.
  • Fry the soybeans for 3-4 minutes and add salt.
  • Now add the chopped banana flower and cook on very low flame. Cook covered and in between keep stirring.
  • Now add freshly ground pepper powder, and cook further for 7-8 minutes.
  • Switch off the flame and serve.

Here, I am serving this with boiled rice and boiled daal, on an Assamese traditional “Kanh” (Kansa) plate and a bowl.


Hope you enjoy this nutritious sabji.

Stay tuned for many more traditional simple food.


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