HD
A banana stem is chopped and seasoned with salt by an elderly woman, then cooked in the traditional Bengali style, infused with various spices over a wood-fired stove in Tehatta, West Bengal, India, on April 10, 2026. The banana stem, also known as Thor, is the fibrous, edible innermost core of the banana plant stem, widely used in Bengali and Indian cuisine. It is typically harvested after the banana plant bears fruit and is renowned for its crunchy texture and nutritional benefits, being high in fiber, iron, and potassium. It is prepared as Thor Ghonto, a dry curry with coconut, or fried. The tough outer layers are peeled away, and the core is sliced, often requiring the removal of fibrous strings between slices. The core is sliced into small pieces, soaked in water to prevent browning, and parboiled or steamed with salt and turmeric to make it tender. It is then sautéed with spices like cumin, ginger, coconut, and sometimes potatoes for a traditional dish.
A banana stem is chopped and seasoned with salt by an elderly woman, then cooked in the traditional Bengali style, infused with various spices over a wood-fired stove in Tehatta, West Bengal, India, on April 10, 2026. The banana stem, also known as Thor, is the fibrous, edible innermost core of the banana plant stem, widely used in Bengali and Indian cuisine. It is typically harvested after the banana plant bears fruit and is renowned for its crunchy texture and nutritional benefits, being high in fiber, iron, and potassium. It is prepared as Thor Ghonto, a dry curry with coconut, or fried. The tough outer layers are peeled away, and the core is sliced, often requiring the removal of fibrous strings between slices. The core is sliced into small pieces, soaked in water to prevent browning, and parboiled or steamed with salt and turmeric to make it tender. It is then sautéed with spices like cumin, ginger, coconut, and sometimes potatoes for a traditional dish.
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