Posola Explained

Posola in Assamese cuisine is a food made with the inner part of banana shoots.[1] [2] The bark is peeled off and the tender inner part of the banana stem cut into small pieces. Onions, garlic, cumin seeds, mustard seeds, and fenugreek seeds are fried in oil until they splutter and then the banana stem pieces are added into the mixture and simmered in a kadhai with some hot water. Once the water evaporates the dish is ready.[3]

Notes and References

  1. Book: The Lalungs. Agnihotri, S.K.. 1996. S. Kumar and Associates. 9788190037648. 2014-11-16.
  2. "The plantain will only fruit once. After harvesting the fruit, the plantain plant can be cut and the layers peeled (like an onion) to get a cylinder shaped soft shoot. This can be chopped and first steamed, then fried with masala powder, to make an excellent dish. This dish is called Posola in Assamese and a distinct part of Assamese cuisine. In Kerala a thoran is made out of the shoot." http://www.hondurasthisweek.com/index.php?option=com_awiki&view=mediawiki&article=Plaintain&Itemid=102
  3. Web site: Taste of Assam: January 2009. tasteofassam.blogspot.com. 2014-11-16.

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