Vazhachundu cutlet (Banana flower cutlet)

Banana trees are abundant in Kerala.  With banana flower or vazhachundu, we keralites make many dishes.  You should discard the outer 3 or 4 leaves (it is very bitter).  Banana flower is a rich source of Vitamins A and C, and calcium and iron.


Banana flower (small)(chopped)      1 no.(come around 3 cups)

Turmeric Powder            1/2 teaspoon

Chilly powder            1/2 teaspoon

Ground pepper            1/2 teaspoon

Garam Masala         1 teaspoon

 Onion (chopped)             1 cup

Green chillies chopped  4 nos.

Ginger chopped          2 teaspoon  – 1 tsp

Garlic                          2 teaspoon

Currly leaves chopped            2 teaspoon

 Potato (Boiled)                      2 nos.

Egg                                         2 nos.

Bread Crumbs                      1 cup

Salt                                         to taste

Oil                               to deep fry


 Heat 2 tablespoon oil in a pan.  Saute chopped onions, green chillies, ginger, garlic, and curry leaves.  Add grated banana flower.  And sauté well.  Add turmeric powder, chilly powder, ground pepper, and garam masala.  Mix well and remove from fire and keep aside.  Mash potatoes.  Separate egg whites and yolks.  Add egg yolks, banana flower mixture to mashed potatoes.  Add salt  and mix everything well.  Make it into equal-sized balls.  Flat each ball into the shape of fingers.   Dip it first in egg white and then coat with breadcrumbs and keeps aside.

 Heat oil in a pan.  Deep fry the cutlets until it is golden brown.


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