I watched my mother in my childhood struggling to cut this slippery banana stem, but once it was cooked, it tasted awesome. Today, when I make it, I feel the same. The crispy and earthy bit always wins me over.
Recipe Highlights:
- Thor Bhaja, also known as banana stem fry, is Bengal’s quiet comfort food staple.
- It has a mildly sweet taste with a slight bitterness and earthy undertones.
- I love pairing this with hot steamed rice or have with roti or paratha.
- From marination to plating, this whole dish takes me barely forty five minutes to make.
- If you like this, try mochar ghonto, another Bengali banana-flower favorite of mine.
The Ingredients:
- Banana Stem 500 grams
- Green Chili: 2
- Dry Red Chili: 3
- Mustard Seed: 1/2 tsp
- Turmeric: 1 tsp
- Â Mustard Oil 2 tbsp
- Salt to Taste
How to Make Thor Bhaja (Step by Step Images)?
1. Add 1 and ½ tsp of salt and ½ tsp turmeric to the banana stem. Mix well with your hand. It will soften the banana stem and drain out the water from the stem.
(Pro tip: I squeeze hard while mixing. The more water released now, the crispier the fry turns out later.)
2. Cover the mixture and put it aside for 10-15 minutes. Drain out excess water by using your hand.
3. Switch your gas stove on and put a pan on it.
4. Pour oil into it.
5. After oil is heated, add dry red chilies and mustard seeds. You can also use black cumin in place of mustard seeds.
6. After the seeds start spluttering, add marinated banana stems to the pan.
7. Stir fry the banana stems very well.
8. Reduce the flame and put a lid over the pan. Let it cook for 10 minutes.
(Pro tip: Do not rush here because rushing this step will leave the stem raw in the middle.)
9. Open the lid and stir. Cover it once again for 5 minutes.
10. Add two green chillies and salt up to taste.
11. Sauté it until the water dries.
(Pro tip: Keep a close watch. Banana stem catches and browns fast once the water dries.)
12. Switch off the gas and pour the fried banana stem on a plate. Garnish it with green and red chillies. Serve it hot along with steamed rice, roti or paratha.
Different Ways to Make It
- I sometimes add grated coconut to it for flavor.
- I also add boiled cubes of potato to make it more substantial for the guests.
- Once I have even added a spoonful of kasundi (mustard seeds paste) to give it a unique twist.
- Sometimes I replace the red chili powder with green chilies to have more heat.
- If I am pressed for time, I skip the marinating process and just boil the stems and fry it for a shorter time.
Thor Bhaja Recipe Common Mistakes & Solutions
Q: Why does my banana stem turn black before I reach step 1?
A: It turns black within minutes due to oxidation. It happened to me once, when I was slow in rubbing in the salt and turmeric.
Q: My mustard seeds are not spluttering properly during step 5. What is wrong?
A: I think the oil was not hot enough. Wait till you see a haze before adding the mustard seeds.
Q: My stem still feels a bit watery even after step 11. Why?
A: This usually happens because the lid was kept on for too long during step 8. Remove it and cook for some time.
Q: Is the bitterness after resting the stem in step 2 normal?
A: Yes, but the innermost layers are usually less bitter.
Q: Why did my thor bhaja stick to the pan during step 7?
A: Once it happened to me when I tried using a kadai that wasn’t seasoned enough, and this problem stopped immediately after I switched to a heavier pan.
Recipe Card
Thor Bhaja (Banana Stem Fry)
Ingredients
- 500 grams Banana Stem (finely thin cut and cleaned)
- 2 pieces Green Chili
- 2 pieces Dry Red Chili
- 1/2 tablespoon Mustard Seed
- 1 tablespoon Turmeric
- 2 tablespoon Mustard Oil
- Salt to Taste
Instructions
- Add 1 and ½ tsp of salt and ½ tsp turmeric to the banana stem. Mix well with your hand. It will soften the banana stem and drain out the water from the stem. (Pro tip: I squeeze hard while mixing. The more water released now, the crispier the fry turns out later.)
- Cover the mixture and put it aside for 10-15 minutes. Drain out excess water by using your hand.
- Switch your gas stove on and put a pan on it.
- Pour oil into it.
- After oil is heated, add dry red chilies and mustard seeds. You can also use black cumin in place of mustard seeds.
- After the seeds start spluttering, add marinated banana stems to the pan.
- Stir fry the banana stems very well.
- Reduce the flame and put a lid over the pan. Let it cook for 10 minutes. (Pro tip: Do not rush here because rushing this step will leave the stem raw in the middle.)
- Open the lid and stir. Cover it once again for 5 minutes.
- Add two green chilies and salt up to taste.
- Sauté it until the water dries. (Pro tip: Keep a close watch. Banana stem catches and browns fast once the water dries.)
- Switch off the gas and pour the fried banana stem on a plate. Garnish it with green and red chilies. Serve it hot along with steamed rice, roti or paratha.
