In South India, traditionally food is served on banana leaf.  The leaves are not eaten by themselves but are used as natural disposable plates and food wrappers. It was common to use for serving food before plates were discovered, and when plates were not widely available. Food wrapped and cooked in banana leaves absorbs flavor and nutrients, making food luscious aromatic and much healthier. A natural seasoning God gifted to us. Eco-friendly, all-natural, chemical free disposable serving plates and utensils. Precisely as someone said – A beautifully biodegradable table setting.

Banana leaf is digested slowly. By cooking food on a banana leaf, you get the nutrients which are hard to digest for humans if eaten as-is. The waxy waterproof coating on banana leaves gives the food a distinct better taste. Banana leaves are also used in some Ayurvedic medicines. The manufactured plastic plates, aluminum trays can harm the environment. Banana leaves are eco-friendly to the environment. The antioxidants in banana leaf are said to fight cancer.

Green coconut shell offers an all-natural sealed setup which is ideal for cooking food in its own steam without escaping. This setup cooks vegetables in its own water, preserving flavor. The natural way to cook without bleach and chemically processed aluminum tray, foil. A beautifully biodegradable cooking pot.

Why eat and cook in Banana Leaf?

• Provides great aroma
• Environment friendly
• Hygienic
• Chemical-Free
• Waterproof

Banana leaf wrapped veggies cooked in green Coconut

 

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Prep time

15 mins

Cook time

90 mins

Total time

1 hour 45 mins

 

You can mix and match any vegetables you have in the fridge.

Author: Ujwala Chintala

Recipe type: Appetizer

Cuisine: Indian Fusion

Serves: 6

Ingredients

• 2 Green coconuts. When you buy green coconut, consume water. Instead of throwing, make opening a bit wide and bring home.
• 1 fresh or frozen banana leaf
• 1 Carrot
• 1 Onion
• 2 - spring onion
• 1 Sweet potato
• 1 potato
• 1 beetroot
• 5 fresh green beans
• 1 zucchini - optional
• Pink Himalayan Salt
• ½ - ¾ tsp - Chili powder
• ½ - Coriander powder
• ½ tsp freshly grated coconut
• 3 - star anise
• 5 mint leaves
• ½ tsp - cumin powder
• Cilantro
• Sealant for coconut:
• ½ cup wheat flour
• Water

Instructions

1. After consuming coconut juice, cut and make 2 inch opening to coconuts.
2. Mix enough water in wheat flour to make the dough. Knead well. Cover with wet towel.
3. Wash, peel, and dice into all vegetables.
4. Mix all ingredients thoroughly.
5. Wash banana leaf.
6. Carefully place banana leaf inside the coconut. Make sure it covers around coconut walls.
7. Spread vegetables so that they are not crowded in the bottom.
8. Stretch wheat dough and cover the coconut opening completely. Press to make sure it sticks.
9. Take coconut, place on a gas (propane) stove. Keep the heat on low. Debris from coconut burning may fall on the stove. Be ready to clean.
10. Cook for 1 - 1½ hours. Beetroot takes longer to cook. If you don't have beets, 1 hr cooking time is enough. Cook 1½ hour if you have beets. You don't have to turn coconut while cooking. Since it is sealed, veggies will be cooked. Make sure
11. Turn off the stove. Let it cool. Remove dough.
12. Remove vegetables into a bowl.
13. Serve hot. You can mix veggies in the salad or eat with roti.

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