Thor Chechki
Finely chopped banana pith stir-fry with coconut and mustard.
About this dish
Thor Chechki is a masterclass in Bengali sustainable cooking, utilizing the inner core (pith) of the banana tree. It is a dry stir-fry that requires meticulous chopping skills to remove the fibrous threads. This dish is cooling, high in fiber, and typically served as the second course in a traditional multi-course lunch.
Ingredients
The Main Element
- 500g Banana pith (Thor), finely chopped and threads removed
- 1/2 tsp Turmeric powder (for soaking)
- 1 tsp Salt (for rubbing)
Tempering and Spice
- 2 tbsp Mustard oil
- 1 tsp Black mustard seeds
- 2 Dried red chilies
- 2-3 Green chilies, slit
- 1/2 tsp Turmeric powder
- 1/2 tsp Cumin powder
Texture and Sweetness
- 3 tbsp Freshly grated coconut
- 1 tsp Sugar
- 1 tsp Ghee
- 1 tsp Roasted rice flour (optional, for binding)
Method
- 1
Preparing the Thor
Peel the outer layers of the banana stem until you reach the soft white core. Slice into thin rounds, using your finger to swirl and remove the translucent fibers. Stack the rounds and mince them into tiny matchsticks.
- 2
Softening the Fiber
Place the chopped thor in a bowl with salt and turmeric. Massage it vigorously with your hands for 5 minutes until it releases water and shrinks in volume. Squeeze out the excess water and set the softened thor aside.
- 3
Heating the Oil
Heat mustard oil in a wok until it reaches smoking point. Add the mustard seeds and dried red chilies. Once the seeds stop popping, you are ready for the next step.
- 4
Sautéing the Stem
Add the squeezed thor to the pan. Sauté on medium-high heat for 5 minutes, ensuring the moisture starts evaporating and the bits get lightly coated in oil.
- 5
Adding Spices
Stir in the turmeric, cumin powder, and slit green chilies. Lower the heat, cover the pan, and let it steam in its own residual moisture for 8-10 minutes. The thor should be tender but not mushy.
- 6
Incorporating Coconut
Add the freshly grated coconut and sugar. The sugar is vital here to balance the earthy, slightly astringent taste of the banana stem. Stir for 2-3 minutes until the coconut is well integrated.
- 7
Adjusting Consistency
If the mixture seems too loose, sprinkle a teaspoon of roasted rice flour. This binds the tiny pieces of thor together, giving it the characteristic 'chechki' texture.
- 8
Final Tempering
Drizzle a teaspoon of ghee over the stir-fry. Give it a final toss on high heat for 1 minute to develop a slight char on some of the coconut bits.
- 9
Resting
Cover and let the dish sit for 2 minutes before serving to allow the flavors of the coconut and ghee to meld deeply into the stem.
Notes & variations
- Soaking the chopped thor in buttermilk or turmeric water prevents oxidation (browning).
- Removing the 'ash' or fibers is the most time-consuming part; do not skip this or the dish will be stringy.
- Store-bought pre-cut thor is rarely cleaned well; always re-check for fibers.
- Leftovers can be mixed with mashed potatoes to make 'Thor-er Chop' (croquettes).
Serve with
Serve with hot steamed rice and a simple Musur Dal (red lentil soup).
Cook's note
Rubbing the salt into the thor is the secret to a tender texture; it breaks down the tough plant cell walls.