In Assamese cuisine, posola is a traditional item extensively used. Posola is the tender part of a banana stem, prepared by peeling off the bark and retaining the inner part.
Today let us try a recipe prepared from posola and mutton, contributed by our guest author, Babita. We bet the recipe will tickle your taste buds.
Posola Patha Mangsho
- 500 gm Mutton Cut into Pieces
- 2 Cup Posola (Banana Stem) Chopped
- 2 Medium Size Onion Sliced
- 2 tbsp Ginger Garlic Paste
- 3 Green Chillies Sliced
- 1 Bay Leaf
- 1 tbsp Cumin (Jeera) Powder
- 1 tbsp Garam Masala Powder
- 1/2 tbsp Turmeric (Haldhi) Powder
- 1/2 Cup Coriander Leaves Chopped
- 50 gm Mustard Oil
- Salt To Taste
- Clean and wash mutton properly. Drain all the water from it.
- Heat oil in a pan.
- Add bay leaf and onion. Fry till onions become golden brown.
- Now, add ginger garlic paste and sliced green chillies.
- Fry till oil separates.
- Add mutton. Season with turmeric powder and salt. Stir well. Continue cooking for 10-15 minutes in low to medium flame.
- Now, add posola and cumin powder. Mix properly and cook for another 10-15 minutes.
- Add 1-2 cups of hot water. Cook till all the excess water dries up and the gravy becomes thick.
- Before removing from fire add garam masala powder. Mix well.
- Garnish with chopped coriander leaves.