Bondi Upkari/Banana flower Sabzi

Bondi is a special treat! Whenever it’s brought home, Amma always saves some upkari for me. Usually, we use homegrown or if someone shares ,but this time I picked some up from Spar to create a chopping reel featuring Amma. But fate had something else. Pratham and me teamed up and made one.It’s been 2 years in the making, with countless Bondi Upkari preparations, but I’m glad it finally came together! Check out my reel in instagram.

Ingredients:

• 1 big-sized banana flower (Bondi)
• 1.5 cooking plantains
• Salt to taste
• Handful of garlic (smashed with skin on)
• 3 red chilies (broken into bits)
  Method:

1. Chop Bondi and soak it in water or diluted buttermilk to prevent oxidation. Chop plantains into cubes and add to the same water.
2. Change water 2-3 times, then transfer to a colander. Mix in salt to taste.
3. In a kadai, heat oil and sauté smashed garlic until brown. Add red chilies and roast for a few seconds.
4. Add Bondi mixture, 1 tsp jaggery powder, and check salt.
5. Add 1 cup water (or as needed), bring to a boil, then lower the flame and cook until done.
6. Reduce excess water if needed, garnish with grated coconut.

Tips: Use fresh Bondi and plantains for the best flavor and texture. Adjust spice level to taste.
Add tad bit of sugar or jaggery for better flavour.
Slightly ripe bananas also gives good taste and cuts the bitterness of Bondi.