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The banana blossom, scientifically known as Musa acuminata, is the edible flower of a wild species of tropical and subtropical banana. Believed to have originated in Malaysia, it spread to India and Myanmar over time. In Nepal, we call it ‘bungo.’ My mother’s family, who hailed from Burma, often made ‘bungo ko achar’ at my maternal home. Though technically a fruit, the banana flower is often cooked as a vegetable. In Sri Lanka, for instance, it’s used in dishes like vazhaipoo (stir-fry) and keselmuwa (curry). Additionally, banana flowers can be steeped as tea and taken as a nutritional supplement, offering a pleasant, slightly sweet, and floral taste.

Banana blossoms are packed with health benefits. They contain significant amounts of potassium, calcium, and vitamins A, C, and E, as well as powerful flavonoids like quercetin and catechin. These nutrients can alleviate joint discomfort, increase bone mineral density, and reduce osteocalcin levels, thus preventing osteoporosis. Furthermore, banana flowers are rich in fiber, potassium, calcium, copper, phosphorus, iron, magnesium, and vitamin E. This robust nutritional profile contributes to a range of health benefits.

Nutritional Value (per 100g)

Energy: 51 kcal

Protein: 1.6g

Fat: 0.6g

Carbohydrate: 9.9g

Fiber: 5.7g

Calcium: 56mg

Phosphorus: 73.3mg

Iron: 56.4mg

Copper: 13mg

Potassium: 553.3mg

Magnesium: 48.7mg

Vitamin E: 1.07mg

Recipe: Bungo ko achar (Banana blossom pickle)

This tongue-tickling pickle is a unique preparation frequently made in my maternal home whenever the banana tree yields a flower. Here is our family recipe:

Ingredients

3 cups chopped banana florets (from approximately 3 medium-sized flowers)

60 grams tamarind (size of 2 lemons, make a thick extract in water)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

15 medium-sized long green chilies (finely chopped)

1/4 cup chili powder

1 tablespoon turmeric powder

1/2 teaspoon asafoetida

Salt to taste (approximately 1/4 cup)

1 cup sesame oil

Method

Remove the dark purple-pink petals from the banana flowers. Detach the florets attached to the base of the flower and immediately place them in water mixed with a spoon of curd.

After removing all the florets, take each floret and eliminate the thick dark stamen in the center. Chop these finely and put them back into the curd water.

Heat oil in a heavy-bottomed pan and splutter the mustard and cumin seeds. Add the asafoetida and reduce the flame.

Add the chopped green chili and sauté until it loses its moisture.

Drain the florets and add them to the oil. Sauté well for a few minutes.

Pour in the sesame paste, salt, turmeric powder, and chili powder. Simmer until the pickle thickens. Finish with lemon juice.

Ensure the pickle is thick enough so that when you drop a spoonful onto a plate it doesn’t flow.

Remove from heat, cool, and store the pickle in a sterilized bottle at room temperature in a cool, dry place.

Note: This pickle stays good for about a month at room temperature. It can be used as a condiment for various dishes, serving as a side dish to complement the main meal.

Recipe: Banana flower salad

Ingredients

3 cups chopped banana florets (from approximately 3 medium-sized flowers)

60 grams tamarind (size of 2 lemons, make a thick extract in water)

1 teaspoon mustard seeds

1 teaspoon cumin seeds

15 medium-sized long green chilies (finely chopped)

1/4 cup chili powder

1 tablespoon turmeric powder

1/2 teaspoon asafoetida

Salt to taste (approximately 1/4 cup)

1 cup sesame oil

Method

Remove the bracts of the male banana blossom and discard the developing mini bananas. Save the large colorful bracts for decorating the serving dish.

Remove the bracts and developing fruit until the bract color changes to a pale hue. Save the flowers on tiny ovaries that will eventually develop into bananas for the salad.

Soak all mature flowers in water in a bowl. Remove the pistil and tiny translucent bract-like structures. Discard these.

Wash the prepared flowers in clean water and boil for approximately 10 minutes until tender. Discard the water and gently squeeze the cooked banana flowers to drain excess water. Spread them on paper towels to dry further.

Boil potatoes, skin them, and cut them into half-inch cubes.

Dry roast sesame seeds and peanuts separately, then grind them separately into a fine consistency in a food processor.

Mix the cubed potatoes and boiled banana flowers in a dish. Add ground sesame seed and peanut, salt to taste, and lime juice. Mix well.

Heat cooking oil in a small pan until smoking. Add fenugreek seeds, chopped chilies, and turmeric powder. Stir until fenugreek seeds turn black. Quickly pour this mixture on top of the salad and mix well.

This salad is now ready to serve and offers a delicious and nutritious way to enjoy banana blossoms. Both recipes showcase the versatility and health benefits of banana blossoms, making them worthy of a place in your kitchen. Whether enjoyed as a tangy pickle or a flavorful salad, these dishes offer a unique taste of tradition and wellness.

The author is a UK based R&D chef

In a stride towards sustainable development, the Youth-Led Voluntary National Review Program successfully concluded in all seven provinces of Nepal. Organized by Youth Initiative and the National Youth Council, in collaboration with Youth Advocacy Nepal, Nepal Development Initiative, Sustainable Development Forum, and various youth organizations, the program brought together diverse stakeholders to evaluate and discuss Nepal’s progress on the Sustainable Development Goals (SDGs).

The SDGs, adopted by 193 countries on 15 Sep 2015, outline 17 global goals to be achieved by 2030, focusing on critical areas such as poverty eradication, hunger elimination, climate action, peace, justice, and partnership for goal implementation. These goals are supported by 169 targets and 232 indicators globally, with Nepal having identified 479 specific indicators for its national context.

This year, Nepal prepares to submit a comprehensive report to the United Nations Assembly, spotlighting its progress and challenges in meeting SDGs, particularly focusing on Goals 1 (No Poverty), 2 (Zero Hunger), 13 (Climate Action), 16 (Peace, Justice, and Strong Institutions), and 17 (Partnerships for the Goals).

The program, held on May 4, utilized both physical and digital (virtual) platforms to facilitate widespread participation. It saw active involvement from youth organizations, provincial and local government representatives, youth councils, politicians, international donor agencies, the Federation of Non-Governmental Organizations, and the National Planning Commission.

Through this initiative, the youth underscored the importance of sustainable development as an integrated approach to address social, economic, and environmental challenges. Discussions highlighted key challenges such as limited resource access, lack of decision-making power, and the need for inclusive governance. Nonetheless, the youth participants recognized the SDGs as a potent catalyst for positive change, envisioning a just and equitable society.

The Kathmandu Valley witnessed a thunderstorm due to the influence of the local wind today.

According to the Meteorological Forecasting Division, the local wind developed from the vicinity of Butwal, southwest of Katmandu, entered the Valley via Dhading, causing the rainfall. 

According to the Division's senior meteorologist Min Kumar Aryal, the wind triggered the rains for one-and-a-half hours before moving towards the north.  This is a pre-monsoon phenomenon, he said.

At present, Nepal is experiencing the influence of local winds, partial impact of the Westerly wind, and a low-pressure system that is currently spread from the Northwest State of India to East Bengal.

According to the Division, it is partly to generally cloudy in Koshi, Madhesh, Bagmati, and Gandaki Provinces along with the hilly regions and partly cloudy in the rest of the country.

Light to moderate rain with thunder and lightning is likely to take place at a few places in Koshi, Madhesh, Bagmati, Gandaki, and Lumbini Provinces and at one/two places in the rest of the country.

There are chances of light snowfall at one or two places in the country's high hilly and mountainous region.

Similarly, tonight, it will be partly to generally cloudy in Koshi, Madhesh, and Gandaki Provinces along with the hilly regions and partly cloudy to mainly fair in the rest of the country. Light to moderate rain with thunder and lightning is likely to occur at a few places in Koshi, Madhesh, and Gandaki provinces and at one/two places in the rest of the country.

Monsoon is anticipated to enter Nepal on June 13, although this date may vary by a couple of days. In Nepal, the monsoon period is tentatively set from June 1 to September 30.

More rainfall than average has been predicted during monsoon this year in Nepal.

The Kathmandu Metropolitan City (KMC) has arranged 374 beds at 52 hospitals for the free treatment of helpless and poor people.

The private hospitals are obliged to allocate minimum 10 percent beds and free treatment to the helpless and indigent people as per KMC's edict.

Public health inspector at Health Department of KMC, Dhanendra Shrestha, informed that, so far, 70 patients benefited from the scheme launched last February. Most of those receiving the service are from out of the capital city.

After the private hospitals flouted legal provisions, the KMC introduced a free treatment work procedure, 2080 and brought to strict implementation.

The KMC has also managed a system where the availability of beds, treatment services and other schemes at private hospitals can be checked online. Some of such indigent patients were discharged after treatment while some still undergoing treatment.

Shrestha further informed that most of such patients are suffering from ear, nose and throat (ENT) problems, and kidney disease, while some had respiratory and eye problems.

A hotline 1180 of KMC could be dialed to receive information about the treatment or for the service.