Thor Chorchori — Banana Stem Stir-Fry
A simple, fibrous banana stem stir-fry with chana dal and coconut, once a common village vegetable dish now rarely seen outside grandmother-run kitchens.
- Prep
- 35 min
- Cook
- 25 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 7 g
- carbs
- 20 g
- fibre
- 6 g
- protein
- 4 g
- calories
- 150 kcal
Instructions
- 1
Peel the tough outer layers until you reach the soft core. Thinly slice and chop it, pulling away any thread-like fibres.
- 2
Soak the chopped banana stem in water mixed with a little salt or buttermilk so it does not turn dark.
- 3
Boil the banana stem with the soaked chana dal and turmeric until just tender. Drain off the water.
- 4
Heat mustard oil in a kadai (deep pan). Sizzle the panch phoron (five-spice mix) and dried red chilli in the hot oil.
- 5
Add the diced potato, if using. Fry gently for 3–4 minutes.
- 6
Add the boiled banana stem and dal. Mix well and cook uncovered on medium heat until most liquid dries up.
- 7
Stir in grated coconut, slit green chillies and salt. Cook for 5 more minutes until dry and well mixed.
- 8
Serve warm as a side dish with dal and rice.
Chef's tips
Pull out every thread-like fibre while chopping the stem so it is easy to chew. Adding a little buttermilk to the soaking water stops the stem from browning.
Ingredient substitutions
- chana dal → moong dal, though texture will be softer
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Leaving the fibrous threads in the stem, which makes the dish tough and stringy to eat.
- •Overcooking the banana stem into mush instead of keeping a slight tender bite.
Serving suggestions
Cooked Thor Chorchori — Banana Stem Stir-Fry?
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