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Kol Posola Bhaji

Finely chopped banana stem stir-fried with garlic and green chilli — light, fibrous and loved in every Assamese kitchen.

Ingredients

• 2 cups banana stem (kol posola), finely chopped
• 1 small onion, sliced
• 4 garlic cloves, chopped
• 2 green chillies, chopped
• ½ tsp nigella seeds (kalzeera)
• ½ tsp turmeric powder
• 2 tbsp mustard oil
• salt to taste

Method

1. As you chop the banana stem, drop it into water with a pinch of turmeric and twirl a finger through it to pull out the sticky fibres. Drain well.
2. Pressure cook the banana stem with ½ cup water and salt for 1 whistle, or boil 10 minutes. Drain.
3. Heat mustard oil, crackle the nigella, add garlic and onion and fry till golden.
4. Add the banana stem, turmeric and green chillies.
5. Stir-fry 8–10 minutes on medium till dry and lightly browned. Serve with rice.

Tip: Removing the fibres is the step that makes or breaks posola — take your time.