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Banana flower being stir-fried with onions, garlic, tomatoes, and spices in a pan.

Banana Flower Stir Fry Recipe (Banana Blossom, Kesel Muwa, Vazhaipoo Poriyal)

This banana flower stir fry, also known as Kesel Muwa or Vazhaipoo Poriyal, is a flavorful South Asian side dish made with banana blossom, spices, coconut, and optional Maldive fish. Perfect alongside rice and curry.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Sri Lankan
Calories: 95
Ingredients Method

Ingredients
  

  • 2 tbsp Cooking oil
  • 1 tsp Mustard seeds
  • 2 Sundried red chili pepper
  • 1 sprig Curry leaves
  • 1 Garlic clove minced
  • 1 medium Onion finely diced
  • 1/2 medium Tomato finely diced
  • 1 small Banana blossom finely chopped
  • 1 small Pandan leaf optional
  • 1 tbsp Maldive fish optional
  • 1 tsp Chili flakes
  • 1 tsp Turmeric powder
  • 1 tsp Chili powder
  • Salt as need
  • 1/2 Lime juice

Method
 

  1. Remove the tough outer layers of the banana blossom until you reach the softer inner petals.
  2. Finely chop the banana blossom. If using only half, wrap with cling wrapper and refrigerate the remaining half for later use. Soak the cut portions in a bowl of salty water for a few minutes to reduce the bitterness.
  3. On medium heat, add a cooking oi, mustard seeds to splutter, sundried red chili peppers and curry leaves to sizzle.
  4. Add the minced garlic to roast then the onions and sauté. Once the onions softens, combine the tomatoes and further cook until softened.
  5. Drain the salted water, squeeze out the excessive water from the banana blossom. Add the chopped banana blossom and pandan leaf, then stir-fry for 5 minutes.
  6. Add turmeric powder, chili powder, chili flakes, and Maldive fish flakes (if using). Cook for 8 to 10 minutes.
  7. Add salt and lime juice to balance the taste. Remove from heat and enjoy.