Pork, Beef and Banana Stem Recipe
Banana stem is a fibre- rich item that the Northeast of India used extensively esp in the Manipur State and in Mizoram. It is cooked with meat, and eaten in salad (singju), or Hot chutney like Sathu Maltameh (an ethnic cuisine prepared using fermented meat fat by the tribal community of Manipur and the Mizo) or as Eromba (an ethnic cuisine a hot chutney of meitei community of Manipur)
Today let us cook pork and beef with banana stem.
For Banana Stem picture click here
Wild orange zest (Hatkora)
Preparation and Cooking
In a large pot put the pre cut pork and beef fill with water, bring to boil and cooked for 2/3 mins, then drain the water and clean the meat with running water and set aside, clean the pot and set keep aside.
Cut the banana stem in to desired size and soaked in water for few minute, drain and squeeze out excess water and keep aside.
Dry roast black pepper, cumin seeds, coriander seeds, till the aroma comes out from the spices, keep cool and lightly pound them in a mortal and pestel.
Clean the Hatkora and bay leaf, cut the hatkora into small pieces.
Peel the garlic, ginger and make paste using the mortal and pestel by pounding them lighty, you dont need to make a fine paste its upto you.
Chopped the onions into desired size.
Cut the tomato into desired size.
All your Ingredients are ready and waiting to be cooked…
Now heat little amount of oil in a pot, lower the flame and add the onions, garlic ginger paste, fry for few seconds till onions becomes translucent then add the spices (cumin, black pepper, coriander seeds, chili powder, turmeric), and fry for few minutes till the ingredients separates from the oil, add hatkora, bay leaf, and tomato fry till tomatoes are soft then add the meat, mix well and cover the lid.
After Few Minutes the juice from both the meat will oozes out, stir and keep cooking in low flame. When the juice dries up pour in two cups of water, increase the heat, when it comes to boil, lower the flame and cover the lid, stir in between. Right before the water dries up add salt and mix well, then add the banana stem, mix well, cover and let it steam for few minutes.
Now add 2 to 3 cups or more if you want more gravy, incerease the heat, bring to boil, lower the flame again then cover the lid, cooked till the meat are tender and well done, stir in between.
Served with Hot steam rice!!!
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