Banana blossoms can be found easily in the local markets here, there are few local dishes using this such as this one where it is sliced up and deep fried and mixed with fried onions, garlic, curry leaves, dried tuna fish and dried chillies. The second dish is called boashi kiruga kehkun where the blossom is cooked in coconut milk, more curry-like.
I am more familiar with this method of cooking banana blossom, where each ingredient is deep fried separately, then mixed so the flavors mix. It can be stored in a clean dry bottle or airtight container and used for a few days. I like to serve this along with garudhiya ( tuna fish broth), rihaakuru garudhiya, kiru garudhiya ( yellow curry ) or muguriha ( dhal curry).
To make theluli boashi, remove the outer leaves of the blossom and then finely slice the banana blossom. Have a bowl filled with water ready with some lemon/lime juice squeezed in as this helps in stopping the banana blossoms from discolouring.
Next you need some finely sliced onions, some dried red chillies cut in half, some sliced garlic, curry leaves and some dried tuna fish. ( optional if you don't have any dried tuna ).
Then each ingredient is fried separately and then drained and mix together with a touch of salt.
Thelulli boashi ( fried banana blossom)
prep time: 20 minscook time: 45 minstotal time: 65 mins
1 medium-size banana blossom or boashi
1 medium-size onion, sliced
2 cloves garlic, thinly sliced
6-8 dried red chillies, cut in half
2-3 sprigs curry leaves
50g packet dried tuna, sliced
oil for deep frying
How to cook Thelulli boashi ( fried banana blossom)
Slice the banana blossom thinly and soak in water with some lime juice in it.
Drain and pat dry with some clean kitchen towel.
Add a pinch of salt into the onions and mix well. Set aside.
Heat oil for deep frying.
Once the oil is hot add the banana blossom in batches and fry till golden. Be careful as they do tend to burn very quickly if the oil is too hot. Remove onto kitchen paper and drain any excess oil. Repeat with the remaining blossom.
Fry the remaining ingredients in batches. That is the onions, then the curry leaves ( careful as the leaves will splutter) the dried chillies , garlic and the dried tuna.
Drain all the ingredients to remove any excess oil.
Place all the fried ingredients into a bowl mix. Taste add a touch of salt and mix well. Once cool store in a clean dry airtight bottle. Use within a week.