Manja Khata is a traditional recipe that celebrates the flavors and textures of banana stem and mashed potatoes. This dish originates from the culinary traditions of Odisha, a state in Eastern India, where banana stem is widely used in various recipes for its unique taste and health benefits.
To prepare Manja Khata, the first step is to finely chop the banana stem and boil it in a pot or saucepan with a pinch of salt. This helps to soften the banana stem and remove any bitterness. Meanwhile, potatoes are boiled separately and mashed to a smooth consistency.
Once the banana stem is tender, it is combined with the mashed potatoes. This mixture is then sautéed briefly, allowing the flavors to meld together and creating a delightful blend of textures. The sautéing process imparts a subtle caramelization and enhances the overall taste of the dish.
Manja Khata is not only a flavorful dish but also a nutritious one. Banana stem is known for its high fiber content and numerous health benefits, including aiding digestion and detoxification. Potatoes, on the other hand, provide energy and essential nutrients.
This dish can be enjoyed as a standalone meal or served as a side dish alongside rice or roti. Its versatility allows it to be a part of a hearty vegetarian feast or a comforting everyday meal. The combination of banana stem and mashed potatoes in Manja Khata offers a unique and satisfying culinary experience, making it a cherished recipe in Odisha’s rich gastronomic heritage.
Manja Khata
Ingredients
- 1 cup Banana stem, finely chopped
- Salt, to taste
- 2 pinch Mustard seedsCumin seeds
- 2 pinch Cumin seeds
- 2 Dry red chili
- 5 leaves Curry leaves
- 2 Large potatoes
- 5 tablespoons Sour curd
- 1 teaspoon Besan (gram flour)
Instructions
- Take the banana stem and remove any outer layers or fibrous parts.Finely chop the banana stem into small pieces.Place the chopped banana stem in a pot or saucepan.Add salt to taste.Pour enough water into the pot to cover the banana stem.Place the pot on the stove and bring the water to a boil.Reduce the heat to a simmer and cook the banana stem until it becomes tender. This usually takes around 15-20 minutes, but cooking time may vary based on the thickness of the pieces.Once the banana stem is cooked and tender, drain any excess water.
- Mash the potatoes and set them aside.
- In a bowl, combine the sour curd and besan. Mix well.
- In a separate pan, heat oil and add mustard seeds, cumin seeds, dry red chili, shreded ginger and curry leaves. Sauté until the seeds crackle.
- Combine the mashed potatoes and boiled banana stem, then sauté them
- Add the curd-besan mixture to the pan with potatoes and banana stem and stir well. Keep it on low heat.
- Adjust the consistency by adding a little water if needed. Cook for a few more minutes until the flavors meld together.
