Name: Manja Rai or Banana Stem Curry in Mustard Paste recipe by Sasmita Sahoo Samanta at BetterButter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 3
Ingredients: Banana stem (manja) 6 to 8 inch; Potato (medium) 1 number; Colocasia (medium) 1 number; Eggplant (medium) 1 number; Cumin seed 2 tablespoon; Mustard seed 2 tablespoon; Garlic 2 clove; Green chili 2 number; Panch phoron 1 teaspoon; Curry leave 1 sprig; Red chili 2 number; Badi (sun-dried lentil (black gram) dumpling) 3 to 4 number; Turmeric powder ½ teaspoon + 1 tablespoon; Coconut (grated) 2 tablespoon; Mustard oil 3 tablespoon; Salt As needed; Water As needed

ABOUT Manja Rai or Banana Stem Curry in Mustard Paste RECIPE

In India, every household have planted many types of plants which may be banana, mango, drumstick, pumpkin, papaya etc in their backyard. Among all, banana tree is such an useful tree as most of its parts are used for cooking. Banana stem is the tender core of the tree. After taking the yield (banana) of the banana tree, the tree are used to be cut down. Then the tender core of the tree is taken out which is the stem part. Banana stem has loads of health benefits. It detoxifies the body, helps in treatments of gallstones, a good source of vitamin B6 and potassium, helps in improving the function of kidneys. Manja means banana stem and rai means mustard paste in odia language. Manja Rai is a curry made from banana stem and mustard paste. Manja rai is a typical odia dish. So below is the step by step method of preparation of this delicious manja rai or banana stem curry in mustard paste.

Ingredients Serving: 3

Banana stem (manja) 6 to 8 inch
Potato (medium) 1 number
Colocasia (medium) 1 number
Eggplant (medium) 1 number
Cumin seed 2 tablespoon
Mustard seed 2 tablespoon
Garlic 2 clove
Green chili 2 number
Panch phoron 1 teaspoon
Curry leave 1 sprig
Red chili 2 number
Badi (sun-dried lentil (black gram) dumpling) 3 to 4 number
Turmeric powder ½ teaspoon + 1 tablespoon
Coconut (grated) 2 tablespoon
Mustard oil 3 tablespoon
Salt As needed
Water As needed

Instructions

Wash the banana stem (manja) cleanly and cut the stem into 1/2 inch circles.
While cutting, some thin threads'll come out in between 1/2 inch circle and the main stem.
Take out those threads by gently moving one finger circularly in between each circle and the main stem.
Chop each 1/2 inch circle into small cubes.
In a mixing bowl, put all chopped cubes along with 1 tablespoon turmeric powder and 1 tablespoon salt.
Mix well and keep aside for 25 to 30 minutes.
Meanwhile make a fine paste of cumin seeds, mustard seeds, red chilies, garlic cloves and a little amount of water.
Peel colocasia (arbi) and potato.
Cut eggplant, colocasia and potato into 1 inch cubes.
Next by the help of hands, squeeze out excess water from the chopped banana stem pieces.
Now heat oil in a kadhai / deep pan.
Add green chilies, curry leaves, panch phoron and allow to crackle.
Then add potato cubes, eggplant cubes, colocasia (arbi) cubes and chopped banana stem pieces.
Fry for 2 to 3 minutes.
Add turmeric powder, salt and mix well.
Then add masala paste and stir gently.
Cover and cook on low to medium heat for 12 to 15 minutes.
Turn off heat and add fried badi and grated coconut and mix.
Relish this manja rai (banana stem curry) with a steaming hot bowl of plain rice.

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