After removing the layers of the hard outer stem of the banana tree, the tender fibrous inner pith of the stem or core contains many medicinal properties and is very beneficial to health. It is edible and commonly chopped and cooked as a vegetable served with rice in many Bengali households.
Banana plants play an important role in Bengali kitchens and rituals. While the fruit is widely consumed, the inner stem or thor is also used to prepare traditional dishes such as thor chhenchki. Beyond cooking, different parts of the banana plant have been used historically in rituals, agriculture and indigenous food science.
Thor Chhenchki – Bengali Plantain Stem Recipe
Preparation Time
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Serves: 3
Ingredients
- ¾ cup chopped plantain stem (thor)
- ⅓ cup scraped coconut
- 5–6 curry leaves
- 1 green chili, chopped
- Pinch of turmeric
- Pinch of sugar
- Salt to taste
- 1 teaspoon kalonji and mustard seeds
- 1 dried red chili
- 2 teaspoons cooking oil
Directions
- Place chopped plantain stem, scraped coconut, curry leaves, green chili, salt, turmeric and sugar in a bowl. Mix well and keep covered for about 10 minutes.
- Heat oil in a pan and add tempering of dried red chili, mustard seeds and kalonji.
- Add the seasoned plantain mixture and cover immediately so that the spices release their aroma into the vegetable.
- Cook on low heat with the lid on for about 8–10 minutes until the vegetable becomes soft and well cooked.
Banana Plant in Ritual and Maritime Culture of Bengal
The banana plant has been an important part of Bengali culture and ritual life for centuries. The fruit is offered during puja and the stems are used in ceremonial decorations during Lakshmi worship. Decorative boats made from hollow banana stems are filled with grains, fruits and sweets to symbolically invite Goddess Lakshmi into the household.
Seasonal monsoon winds historically guided maritime trade across the Bay of Bengal. Traders from Bengal and Orissa sailed with the northeast monsoon and returned with the southwest winds. These voyages influenced regional festivals such as Kojagari Lakshmi Puja and Kartik Purnima, celebrating safe journeys and prosperity.
Kolakhar – Traditional Mineral Extract from Banana Plant
Plants absorb minerals from the soil and their ashes produce important compounds such as potassium carbonate. In Assam, filtered ash from banana plants produces a traditional alkaline solution called Kolakhar, widely used in cooking and traditional medicine.
Kolakhar has been valued for digestive health, hair care, cleaning and agricultural uses. Chemical studies show the presence of potassium, sodium, chloride and carbonate compounds, supporting traditional knowledge about its benefits.
Traditional knowledge about banana plants shows how food, agriculture and medicine were interconnected in rural communities. From vegetables like thor chhenchki to alkaline extracts such as kolakhar, the plant continues to play an important role in regional culinary traditions.
Recipes like thor chhenchki reflect the traditional wisdom of Bengali cooking, where every part of the banana plant—from fruit to stem and even ash extracts like kolakhar—was carefully used. Such practices connect seasonal cooking, health knowledge and cultural rituals that continue to shape the food heritage of eastern India.
