https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=PosolaPosola - Revision history2026-09-07T08:46:55ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Posola&diff=152613&oldid=prev2405:201:D:3808:4D5D:AF76:F3A5:F6CF at 02:54, 2 December 20202020-12-02T02:54:53Z<p></p>
<p><b>New page</b></p><div>{{Use dmy dates|date=July 2018}}<br />
{{Use Indian English|date=July 2018}}<br />
'''Posola''' in [[Assamese cuisine]] is a food made with the inner part of [[Plantain (cooking)#Plantain shoot|banana shoots]].<ref name="google">{{cite book|title=The Lalungs|author=Agnihotri, S.K.|date=1996|publisher=S. Kumar and Associates|isbn=9788190037648|url=https://books.google.com/books?id=UVBuAAAAMAAJ|accessdate=2014-11-16}}</ref><ref>"The plantain will only fruit once. After harvesting the fruit, the plantain plant can be cut and the layers peeled (like an onion) to get a cylinder shaped soft shoot. This can be chopped and first steamed, then fried with masala powder, to make an excellent dish. This dish is called Posola in Assamese and a distinct part of Assamese cuisine. In Kerala a thoran is made out of the shoot." [http://www.hondurasthisweek.com/index.php?option=com_awiki&view=mediawiki&article=Plaintain&Itemid=102]<br />
</ref> The bark is peeled off and the tender inner part of the banana stem cut into small pieces. Onions, [[garlic]], [[cumin]] seeds, [[mustard seed]]s, and [[fenugreek]] seeds are fried in oil until they splutter and then the banana stem pieces are added into the mixture and simmered in a [[kadhai]] with some hot water. Once the water evaporates the dish is ready.<ref name="blogspot">{{cite web|url=http://tasteofassam.blogspot.com/2009_01_01_archive.html|title=Taste of Assam: January 2009|publisher=tasteofassam.blogspot.com|accessdate=2014-11-16}}</ref><br />
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==References==<br />
{{Reflist}}<br />
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[[Category:Assamese cuisine]]<br />
[[Category:Vegetable dishes]]</div>2405:201:D:3808:4D5D:AF76:F3A5:F6CF