Raw banana palya, Balekai Palya
Raw banana palya, Balekai Palya
Raw banana palya is a simple banana dish from South Indian cuisine which is best served with Chapatis or plain rice. It would take about 15-20 minutes for its preparation and has a light golden brown texture. Raw green plantains or Balekai is the main ingredient used in this recipe. Some of the spices like cumin seeds and asafoetida provide a unique flavour. Freshly chopped coriander leaves and curry leaves gives away an improved aroma. Since it requires less time for its preparation, this can be the favourite recipe for many of the houses. Have a look at the list of ingredients used and the method of preparation of Raw banana palya or Balekai Palya.
Ingredients used
- 2 raw green plantain / Balekai
- ½ teaspoon of cumin seeds / jeera
- 1 teaspoon of mustard seeds
- 1 tablespoon + 1 teaspoon of Oil
- 1-2 sprigs of curry leaves
- A pinch of asafoetida / hing
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder
- Salt for the taste
- A hand full of coriander leaves
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Method of preparation
- Wash the bananas in clean running water and use a sharp knife in peeling its skin.
- Chop these into cube sized pieces and soak it in water for some time. (this would prevent in turning the colour of the banana pieces)
- Heat some oil in a frying pan and pour some oil, add the mustard seeds and wait for it splutter.
- Now, add the cumin seeds or jeera and saute it for few seconds.
- Add the curry leaves and asafoetida or hing.
- Drain away the water completely from the banana pieces and add it to the sauted mixture.
- Now add the turmeric powder and mix it well.
- Reduce the flame and close the lid of the pan. Cook the vegetables on a simmer low-medium flame. (Water shouldn’t be used and the banana pieces should be cooked in oil)
- Sprinkle some salt and add some red chilli powder, mix it well until the ingredients are all mixed well.
- Cook the ingredients on low-medium flame for further 2 minutes.
- At last, garnish the recipe with chopped coriander leaves.
