Comments on: Banana flower gravy (BonDi tambli)

By: John

John — Thu, 16 Jul 2009 05:55:39 +0000

Aloha Shilpa,

We have a big banana tree in the yard and tonight I went out and cut the flower – cutting it helps make the bananas better. I knew folks in S. India ate banana flowers, so I am excited to give this recipe a try tomorrow.
Thanks for sharing and I’ll try and come back with my results.

By: Ketaki

Ketaki — Sat, 06 Sep 2008 05:58:49 +0000

Hi Shilpa,
I made this tambli today,but it was a big flop.Here is what I did.I removed the flowers but u have said “to remove all the flowers till it becomes free frm all the flowers” but it never does ,because the flowers and red leaves are alternately placed.Anyway I stopped at one point and baked the flower.I ground all the other ingredients in the mixee.By the time I added the baked flower to the mixee the white portion had turned black .I continued and finished the recipe.The RESULT: Bitter and sticky with practically no taste.I don’t know what went wrong.Pls help.

Shilpa: I am not sure what went wrong. But I think if it is kept for long outside, it turns black – like peeled banana or apple (just guessing). May be next time, you can try keeping it in water. I also think, it may be half done when you took it out.

By: Ketaki

Ketaki — Wed, 27 Aug 2008 13:23:30 +0000

Hi Shilpa
Tried your recipe of onion tambli, turned out absolutly delicious.
In this banana tambli wanted to know whether I can roast the banana flower directly on the gas burner like we do for Baingan.Setting up a charcoal fire is difficult for me and I don’t have a fireplace ?

Shilpa: Yes Ketaki, you can do it on stove.

By: Sharmada

Sharmada — Tue, 22 Jul 2008 11:08:23 +0000

Impressive!

Never thought of roasting bondi in OOJO, this is a real pleasure to read your posting.
I had eaten many other tamblis before. Does this taste a bit similiar to coconut chutney or something?

Shilpa: Yes, it takes lot like chutney

By: Chandrika

Chandrika — Wed, 16 Jul 2008 18:21:08 +0000

Shilpa, thanks for posting such an interesting recipe. I will try this as soon as possible.

By: chetna

chetna — Wed, 16 Jul 2008 17:39:26 +0000

Wow, aayi, what a unique recipe.

Never tasted this Tambli before, although have tasted all other tamblis..

Will definitely let my mom know..she would be intrigued, I am sure..
I have only cooked banana flower once to make upkari with black chana\vatana.

So to answer Purva’s question, yes you can try any upkari recipe. Even the Bengalis have their own recipe which my friend does everytime she invites us.
You could probably also make sukke recipe too.
Grilling and oven baking should work too.

I have never seen the dried variety in any markets..Tinned (which is available tyhese days) will not work either as it will have a different taste to the one roasted.

Anyway, Aayi, thanks for once again coming up with a new recipe..

By: Pooh

Pooh — Tue, 15 Jul 2008 21:05:36 +0000

Very intriguing! Can these be dried and used later? Or perhaps grilled and dried? How big are these flowers? Thanks!

By: Pooh

Pooh — Tue, 15 Jul 2008 21:02:33 +0000

This one reminds me of Nallachi Kodi. Can banana flowers be dried and used later? Or maybe grilled and dried?

Shilpa: I haven’t seen the flowers being dried anytime. Don’t know if that works.

By: Deepa

Deepa — Tue, 15 Jul 2008 19:54:52 +0000

I have never tasted this tamboli…this is very new,I dont remember my aayi or amma making it either….it looks and sounds very tasty:)

By: sia

sia — Tue, 15 Jul 2008 13:33:09 +0000

i know around 25 tambli recipes and never knew there r as many as 50 types of tamblis… and one such recipe i was not aware of is this bonDi tambli. thank you for posting such a unique recipe.