Posola kothal gutir logot

Banana stem cooked with Jackfruit seeds.

Posola or tender banana stem is a distinctive part of Assamese cuisine.


  • 1 cup finely chopped banana stem
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon of onion- ginger-garlic paste
  • salt
  • turmeric powder
  • 10 dried jackfruit seeds
  • 1/2 teaspoon soda bicarbonate
  • 1 tablespoon mustard oil
  • 1 green chili (optional)


  1. Wash and boil/roast jack fruit seeds till slightly soft.
  2. Grease your pam and remove outer layers of banana stem.
  3. Chop the tender parts inside into small pices.
  4. Knead/Crush the pith with salt and squeeze out excess water.Throw the water away and reserve the squeezed pith.
  5. Heat oil in a kadai. Add mustard seeds and slit green chillies. Add ginger-garlic paste. Fry.
  6. Add boiled jackfuit seeds and fry till it turns light brown.
  7. Add the chopped banana stem, salt turmeric and soda. Saute 1-2 mins.
  8. Sprinkle a handful of water and cover with a lid. Cook over low heat till the banana stems are soft and all the water is absorbed.
  9. Serve hot as a side dish with steamed rice.

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