Abajao with a Telugu Twist

Ingredients

In the Telugu adaptation of Abajao, we incorporate Telugu spices such as red chili powder, turmeric, and mustard seeds to add a spicy kick. Additionally, we use tamarind pulp to give the dish a tangy flavor. These additions enhance the taste profile and bring a unique Telugu twist to the traditional Filipino dish. We alse have the original recipe for Abajao, so you can check it out.

• 2 cups (470ml) banana blossoms, cleaned and thinly sliced 2 cups (470ml) banana blossoms, cleaned and thinly sliced
• 1 cup (235ml) rice flour 1 cup (235ml) rice flour
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the sliced banana blossoms, rice flour, red chili powder, turmeric powder, and salt. Mix well until the banana blossoms are coated evenly.
2. 2.
   Heat oil in a deep frying pan or kadai over medium heat.
3. 3.
   Once the oil is hot, carefully drop spoonfuls of the banana blossom mixture into the oil. Fry until golden brown and crispy.
4. 4.
   Remove the fried banana blossoms from the oil and drain on a paper towel to remove excess oil.
5. 5.
   In a separate pan, heat a tablespoon of oil and add mustard seeds. Allow them to splutter.
6. 6.
   Add the fried banana blossoms to the pan and mix well.
7. 7.
   Add tamarind pulp and stir until the banana blossoms are coated with the tangy sauce.
8. 8.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Banana blossoms — Make sure to clean the banana blossoms thoroughly by removing the tough outer layers and the stamen. Slice them thinly for a crispy texture.

Tips & Tricks

• For an extra kick of spice, add finely chopped green chilies to the banana blossom mixture.
• Serve the Abajao with a side of mint chutney or tomato chutney for added flavor.
• If you prefer a milder version, reduce the amount of red chili powder according to your taste preference.
• Make sure the oil is hot enough before frying the banana blossoms to achieve a crispy texture.
• Experiment with different dipping sauces to find your favorite accompaniment for this dish.

Serving advice

Serve the Telugu-style Abajao as a snack or appetizer. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the fried banana blossoms on a serving platter and garnish with fresh coriander leaves for a pop of color. Serve with a side of chutney and lemon wedges for an appealing presentation.