MANJA is the banana stem (The tree is used to be cut down after the banana yield is cut. The fragile stem core, known as Manja, is then removed) and RAI is mustard paste. In Odisha, this delectable delicacy is called ‘MANJA RAI’ since it is created using banana stems and mustard paste. Every home in Odisha prepares this traditional Odia meal.
Benefits :
Banana stem, also known as Manja, is high in fiber, vitamin B6, and potassium, all of which aid in the creation of insulin and hemoglobin. It’s very useful for people who are trying to lose weight. It helps to keep High Blood Pressure in check. It acts as a diuretic and aids in the detoxification of the body. It has a pleasant cooling effect. Banana stem is thought to be beneficial in the treatment of kidney stones.
Ingredients :
- 6-8 inch long Kadali Manja (Banana Stem)
- 1 no. of potato
- 1 no. of Colocasia (Arbi)
- 1 no. of brinjal
- 2 tablespoons mustard oil
- 1 teaspoon Panch Phoron
- 2 nos. green chilies, 1 no. dry red chilies
- Curry leaves – 1 spring
- 1/2 teaspoon turmeric powder + 1 tablespoon
- 8-10 badi (sun-dried lentil dumplings)
- 2 teaspoons grated coconut
- a handful of coriander leaves (chopped)
- a pinch of salt (to taste)
- Water (as required)
Mustard Paste :
- 2 teaspoons mustard seeds (soaked in water for 15-20 minutes)
- 2 tbsp cumin seeds
- 2 No of Garlic cloves
- 2 No of Dry Red Chilly
- 1 No of Tomato (chopped)
Preparation Procedure :
- To begin, thoroughly clean the banana stem (Manja). Thinly slice the stem into circular slices.
- Thin threads will emerge while cutting slices, which can be removed by gently rubbing one finger in a circular motion between each slice and the main stem.
- Place each slice in a mixing basin and chop it into small pieces. Mix in 1 tablespoon of salt and 1 teaspoon of turmeric powder, then set aside for 20-25 minutes. Squeeze the excess water from the cut stem cubes using your hands.
- Make a fine paste using cumin seeds, mustard seeds, red chilies, green chilies, garlic cloves, tomato, and a little water in the meantime.
- Cut brinjal, potato, and Arbi into small cubes after peeling colocasia (Arbi) and potato.
- In a nonstick kadhai deep pan, heat the oil. Toss in the Panch Phoron, dry red chili, and curry leaves. Add the potato, Arbi, brinjal cubes, and squeezed banana stem pieces when it starts to sputter. Fry the tor for 2 to 3 minutes. Mix in the turmeric powder and salt well.
- Then gradually stir in the mustard paste. Cook for 20-25 minutes on low medium heat, covered, until done. It should be stirred now and again.
- Turn off the heat and stir in the fried badi and grated coconut. Manja rai is now ready to eat.
- Serve the Manja rai (banana stem curry with mustard paste) with a steaming hot bowl of plain rice, garnished with chopped coriander leaves.
Notes :
- When cutting banana stems, try to remove as many thin threads as possible.
- To avoid darkness, keep the banana stems in a dish of water after cutting.
