“Gabbo~Piyava Bhutti / Plantain Stem~Onion Masala” … This is a semi dry side dish that goes very well with Dalitoy (Spiced Tuvar Dal)~Rice or even roti / chapati / parathas … Many are reluctant to use plantain stem as they are ignorant about it’s nutritional value … plantain stems contain high source of dietary fiber which is good in case of constipation … It aids in digestion, is a good source of Vit. B6, potassium which helps in building of hemoglobin and insulin in the body too … I think these are enough reasons to include them into our diet, though there are still many more …. So so add them on while cooking dishes and reap in the health benefits …. Yummmm ...
** Gabbo / Plantain Stem is considered to be very good for health and our ancestors always made best use of it by including them into our food in many ways. It is is a coolant to body and should not be shunned to be added on into our diet. The innermost part of the stem of the banana plant is consumed in many ways like addition of the same to curries, salad, dosa etc. Even juice is prepared and drunk for its cooling properties. The plantain stem however is not liked by all as when we cut them there are fiber / threads that comes off which has to be removed and discarded. This is the very reason which puts off many people from relishing it. But once you learn to prepare, ie cut them properly you will definitely not feel so. Plantain stem is available almost all round India that I am aware off. But definitely it is available in the southern parts of India where in these are used extensively in many preparations. As banana is a universal fruit that is consumed by and large by all people all round the world, I think it is available elsewhere too.
** Coming to masala dishes, I must say that, I was never into much knowledge of cooking of food during childhood and was a very fussy eater. Always ate loads of chocolates, toffees, cakes or sandwiches and it surprises my Mother now when she sees me make so many Konkani dishes that too traditional ones. I guess I hit a sixer there. But over years, I have learnt a lot of cooking as my hubby and me both are foodies and love to relish good food specially Amchi Konkani Saraswat dishes. He simply loves our masala dishes and that makes me always want to try out variations in ingredients and mix N' match of different veggies into the cooked food. This time I had Plantain stem at home which was fresh and tender, after preparing a few dishes was wondering what else could be done, when I felt bhutti would taste great, as I had already tried out kismuri before which had tasted great. So that’s it, prepared our traditional Konkani Saraswat Bhutti but with gabbo and onions and it was so awesome that I am waiting to prepare more dishes in similar pattern.
** Coming to the dish, Bhutti is a semi spicy thick masala gravy dish from GSB Konkani Saraswat Cusine that is served as side dish in homes. These taste best when served with chapati or parota / roti or as a side dish with dalitoy~rice. The most famous combo is of tendle-piyav / gherkins-onion bhutti which is prepared the most. Seasoning of the same also differs from place to place while some add in Mustard Seeds and Curry leaves as seasoning so do not. I add them. Again, as I mentioned above, it is close to the masala kismuri prepared which I have posted in the same combo before too, you can use the search option for kismuri to get the same. The difference between the two is for bhutti raw coriander seeds ie without roasting or frying them in oil is added while grinding the masala which imparts a lovely taste to the dish. Try this dish and I assure you 100% you will want to have more of it. I am going to post different combinations of the same as and when I make it. So just go ahead and enjoy them with parota/roti/poori or Dal-chawal.
** Here is the simple method of preparing “Gabbo~Piyava Bhutti / Plantain Stem~Onion Masala” … Konkani Saraswat Cuisine Style ….
** Ingredients :
Gabbo / Plantain Stem : One 8 inch piece thick one.
Onion : 2 large sized
Oil : 2 tblps
Salt to taste
** Masala to be Ground :
Coconut : 1 cup freshly grated.
Coriander seeds : 2 tsp
Kashmiri Red Chillies : 8-10
Tamarind : small marble sized.
** For Tempering:
Oil : 1 tsp
Mustard Seeds : 1 tsp
Curry leaves : 8-10
** Cut and prepare the gabbo / plantain stem into small cubes as per the procedure mentioned on the link given at he bottom of this recipe. Wash and put the cut pieces in pressure cooker pan with little bit of water just enough to cook them, ie they should be just about immersed in the water and pressure cook on medium heat for 2 whistles. Let the pressure fall on its own. Remove and keep it aside ready.
** Peel off the skin of the onions and cut them also into small cubes similar to the size of gabbo / plantain stem cubes. Keep them also ready aside. Always while you cut vegetables see to it that they are all of almost equal sizes. They look good and very professional when done this way. Always put your heart into any cooking part of recipes. Presentation of the final cooked dish is also quite important.
** For grinding masala : Add the coconut, coriander seeds, red chillies and tamarind in a mixer grinder and grind to a fine paste with little water. There is no need to grind the masala too fine but ensure that it is not coarse either. You can use the gabbo / plantain stem cooked water while grinding the masala. Remove and keep this aside ready.
** Heat oil in a thick bottomed kadai, when hot lower the heat to medium and add in the onions and fry till they are translucent. Then add in the cooked gabbo / plantain stem and the ground masala. Add in salt to taste and the cooked gabbo water and mix all well. Be careful with addition of extra water, check the consistency and add on only if needed or that much how much is needed. Remember, this is a semi dry textured curry dish.
** Cover and cook till the masala gives out sort of bubbles on top. Keep stirring often in between to avoid the masala getting burnt at the bottom as it is thick in consistency. When good amount of bubbles appear on the surface, consider the curry is done. It may take about 10-12 minutes at medium to low heat. Remove from heat and Keep it covered aside.
** For Tempering : Heat the oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves, stir fry for a second and then pour it over the curry. Cover with a tight lid and keep it aside for the flavors to get infused.
** “Gabbo~Piyava Bhutti / Plantain Stem~Onion Masala” is done and ready to be served. Serve hot with Dalitoy and Rice as an accompaniment. Goes well with roti / chapatti too. A yummy dish when served with other dishes as a side dish. Do try out this dish and enjoy with your family and friends. It remains good in the fridge if prepared a few hours prior to serving and can be heated and served for later on use too if you are rushed for time. This is a semi spicy dish which is sure to be loved by young and old alike.
** Note : Here I should mention that Gabbo / Plantain stem does not have much taste of its own and is somewhat bland, it’s the way it is adapted into cooking with addition of spices that adds on to the taste. As it is very good for health, you should go ahead and have it any way that is suitable to your palate and reap in the health benefits.
** Note : Gabbo / Plantain Stem can be cooked and added to curries or as it is to salads if they are tender. They are be also prepared as juice and consumed and there are many more ways in which the same can be relished too. I will be including many more recipes using this awesome veggie, so keep in touch with my blog for the same. You can send me a mail, if you know any recipe that is traditional or otherwise prepared in your homes, I will try out the same and post it giving due credit to the person always.
** Note : There are actually two ways of preparing the tempering. One method is the one as I mentioned above by tempering the dish on completion, while the other one is starting with the tempering. You temper in a large kadai first, then add in the onion and cook till translucent then follow the same method as mentioned above. I prepare either way as sometime I like the dish better when it is tempered towards the ends and not cooked in the same. You may choose any method.
** Note : You can use ambado (hogplums), bimbul (tree sorrel) or Karmbal (Star fruit) when they are in season instead of the usual tamarind which is added while grinding the masala. This time however I did not have any of them at home, so I added tamarind to the masala while grinding.
** Important Note : For detailed description on Gabbo / Plantain stem and its cutting method please go through the link given below, as I do not want to repeat the same again. There are detailed method and pictures included in that recipe which will be of use to you if you are newbie and are unaware of the same. Do excuse for the inconvenience, but I am sure you will agree there is no point in repeating the same in every recipe.
** Here is the link to the Recipe, just click on the same ….
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