Don’t just peel the banana—give the stem a go too!
Known by different names across regions—“Kele Ke Tane” in Hindi, “Arati Doota” in Telugu, and “Khelanu Thed” in Gujarati—these humble stalks are much more than just plant leftovers. Once you peel off the tough outer layers, you’ll find the soft, pale interior, which is not only packed with goodness but also a great addition to your diet. And guess what? It’s low in calories, high in fibre, and great for anyone looking to boost their health without compromising on flavour.
Banana stems are a powerhouse of nutrients that work wonders for your body. Loaded with dietary fibre and natural astringent properties, they aid digestion, prevent acidity, and even help dissolve pesky kidney stones. Also, they’re a weight-watcher’s dream, offering maximum nutrition for minimal calories. They’re also rich in vitamin B6, which keeps your brain sharp and mood happy, and potassium, which supports healthy nerves and muscles. Oh, and if you’ve been worried about cholesterol or heart health, pair banana stems with mustard oil—the oil’s anti-inflammatory properties help protect your heart while enhancing the dish's flavour. Top it off with curd, and you’ve got a probiotic-rich meal that’s perfect for gut health and immunity.
If you want to incorporate this superfood into your diet as well, just follow these simple recipes—they’ll be your gateway to delicious yet healthy meals!
This refreshing dish from Karnataka is crunchy, creamy, and perfect for hot summer days.
Ingredients:
2 small banana stems, skinned and thinly sliced
2 cups curd (yoghurt)
2 tsp groundnut oil
1 tsp mustard seeds
1 tsp urad dal (split black lentils)
1 dried red chilli (halved)
1 green chilli, chopped
A handful of curry leaves and fresh coriander
Salt, to taste
Method:
Mix the banana stem slices with curd and a pinch of salt.
Heat oil in a pan, add mustard seeds, urad dal, curry leaves, red chilli, and green chilli. Let it splutter.
Pour this sizzling tempering over the curd-soaked banana stem slices. Stir it up, garnish with coriander, and voila!
Banana stem keeps your digestion on track, while curd boosts gut health and immunity with its probiotics. Mustard seeds pack antioxidants to soothe inflammation and support joint health.
(CreditL Swayam Paaka/YouTube)
A traditional delicacy from Assam, this earthy dish has a unique twist—khar, an alkaline ash made from banana peels, which adds a zingy flavour.
Ingredients:
1 banana stem, peeled and chopped
2 garlic cloves, minced
1 green chilli, slit lengthwise
1½ tbsp khar (or a pinch of baking soda)
3 tbsp mustard oil
Salt and pepper, to taste
Method:
Heat mustard oil in a pan and sauté garlic until golden.
Add the banana stem, green chilli, salt, pepper, and khar. Stir well.
Add a splash of water, cover, and let it simmer for 15 minutes.
Serve hot with rice and a dollop of ghee.
(Credit: Randhoni Xaal YouTube)
Why It’s Good for You:
Khar, traditionally used in Assamese cooking, balances stomach acidity and aids digestion, while mustard oil helps regulate cholesterol levels. The banana stem’s fibre ensures you stay full and energised without piling on calories.
Banana stems are seriously underrated, but they’re a superfood in disguise—nutritious, affordable, and easy to prepare. So the next time you’re eyeing a banana, remember: the stem deserves some love too! Try these recipes out, and you’ll be glad you did.
