Banana pith (known as thor in bengali) is an useful part of the banana tree (stem) which is believed to remove kidney stones.
In previous days, a typical menu in bengali cuisine served during lunch time will have delicious recipes made from various parts of the banana plant like banana stem (thor chhechhki) and banana flowers (mochar ghonto). Cooking thor recipe is easy but the cutting takes a little time and patience.
Because of our busy and hectic schedules, it becomes difficult to prepare these recipes on daily basis unlike other vegetables. But if you know the proper technique and have enough time in your hand, you can definitely give this recipe of Thor Chhechhki a try.
- 2-3 thor (banana pith)
- 2 large onions, finely sliced
- 1 tsp black mustard seeds
- 2 green chillies, slit lengthwise
- 1 tsp salt (to taste)
- 1 tsp sugar (to taste)
- Remove the outer covering to get the core inner portion known as the pith.
- Cut the thor / banana pith into circular slices and keep on removing the intervening fibers (oil your hand otherwise it may feel sticky).
- Soak the slices immediately in water to avoid browning.
- Cut the slices to fine pieces and again soak in water for 5-10 mins. Drain the excess water. (Press with hand to squeeze all the remaining water).
- Take a kadhai / frying pan and heat oil. Put mustard seeds and slit green chillies and let them splutter.
- Add the sliced onions and sauté till light brown (If you want a strictly vegetarian dish, omit the onions).
- Slowly release the finely sliced thor in the kadhai. Stir fry for 2-3 mins.
- Add sugar and salt. Add a little water if required.
- Cover and cook till the thor is tender and cooked thoroughly. Remove from fire.
- Transfer to a serving bowl / plate. Serve hot with plain rice and daal.