Posola

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]

References

^ Agnihotri, S.K. (1996). The Lalungs. S. Kumar and Associates. ISBN 9788190037648. Retrieved 16 November 2014.
^ "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." [1]
^ "Taste of Assam: January 2009". tasteofassam.blogspot.com. Retrieved 16 November 2014.

[google-1] Agnihotri, S.K. (1996). The Lalungs. S. Kumar and Associates. ISBN 9788190037648. Retrieved 16 November 2014.

[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." [1]

[blogspot-3] "Taste of Assam: January 2009". tasteofassam.blogspot.com. Retrieved 16 November 2014.

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