We Indians are amazing in utilzing anything to its fullest extent. We don't like wasting any part of the food. e.g We don't only eat bananas, we eat its stem and flowers too. The flowers are processed in an elaborate way to make a delicacy known as 'Mochar Ghonto' and the stems, known as 'Thor' in Bengali, are processed and cooked in various ways. One of this is 'Chal Thor' or Thor Pulao. The goodness of Banana Stem with aromatic Gobindabhog rice and Ghee gives a divine combo and makes this dish a winner in the dinner table.
In a pan, add ghee and when it is hot, add the whole garam masala. Let it sizzle.
Then add the banana stem and mix well. Fry for a minute or two.
Add the masala water and stir to coat the banana stems well.
Next goes the gobindabhog rice. Fry for some time till the rice become opaque.
Then add slitted green chilli and a cup of hot water. Cover with a heavy lid and cook on low heat till the rice and banana stem is cooked. Check the water, if required, give a splash or two.
The water should be fully absorbed into the rice. When the rice and banana stem is cooked, add salt and a sprinkle of sugar. The dish should be a bit sweetish in nature. Add the dry fruits after soaking it in water for some time.
Mix it and keep covered for 10 minutes. Serve the delicious Chal Thor or Thor pulao as part of typical Bengali Lunch.
sending this post for Kolkata Food Bloggers' Durga Pujo special event:
Ingredients
- Thor or Banana stem - 2 pieces
- Gobindabhog / aromatic rice - 1 Cup
- Ginger Paste = 1 tbsp
- Green Chilli - As per taste
- Cashew nut - 1 tbsp
- Raisins - 1 tbsp
- Whole garam masala - Bayleaf, Cinnamon, Cloves, Green Cardamom
- Ghee - 3 tbsp
- Salt, Sugar, Turmeric,
- Coriander Powder
- Kashmiri Chilli Powder
Cut the banana stem into thin strips and steam it lightly. Steaming is not required if the banana stem is tender. Keep aside. In a cup of water, add salt, turmeric, coriander powder, kashmiri chilli powder and ginger paste and mix well. Keep aside.
In a pan, add ghee and when it is hot, add the whole garam masala. Let it sizzle.
Then add the banana stem and mix well. Fry for a minute or two.
Add the masala water and stir to coat the banana stems well.
Next goes the gobindabhog rice. Fry for some time till the rice become opaque.
Then add slitted green chilli and a cup of hot water. Cover with a heavy lid and cook on low heat till the rice and banana stem is cooked. Check the water, if required, give a splash or two.
The water should be fully absorbed into the rice. When the rice and banana stem is cooked, add salt and a sprinkle of sugar. The dish should be a bit sweetish in nature. Add the dry fruits after soaking it in water for some time.
Mix it and keep covered for 10 minutes. Serve the delicious Chal Thor or Thor pulao as part of typical Bengali Lunch.
sending this post for Kolkata Food Bloggers' Durga Pujo special event:
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