Banana Heart-Potato (Kera ko Bungo) Salad Recipe!!
Banana Heart or Kera ko Bungo is very famous in my hometown in Nepal. I always wondered and admired the taste whenever my mother used to make Achar (salad) out of this. When I saw it on a banana tree for the first time, I was amazed that it was edible. Kera ko Bungo ko Achar is authentic and definitely is one of my favorites. Follow the step by step process to make this delicacy and do not forget to comment below if this recipe reminds you of home >:D<
Prep time: 10min(s) Cook time: 10min(s) Total time: 20min(s) Things you will need:
Banana Heart (1 small size)
Potato (1 large, boiled, cleaned, peeled and cut in cube size)
Serrano Pepper/ Green Chilies (3-4, finely chopped)
Put water to boil and in the meantime, peel Banana Heart. Throw away 2-3 outside layers. Separate flowers in between covers (refer to the picture above). Pull out white and longer looking stem from each flower and throw it away as they are harder and difficult to eat (refer to the third picture from top).
As you reach to the point where the cover is white, stop peeling and finely slice the banana heart.
Add banana heart and 2 pinches of salt to the boiling water. On a heat between medium to high cook banana heart until it breaks easily when touched.
Pan roast soaked yellow peas until it is cooked properly. Taste to verify.
On a large bowl, add cooked banana heart, salt, roasted yellow peas, potato, sliced onion, green chilies, timur, sesame, cumin-coriander, red chili, and turmeric powder.
Heat oil and fry fenugreek seeds until brownish black. Pour it over to the mixture in step 5.
Add lime juice, water and give everything a good mix.