Sunday, March 4, 2018

Balekayi Palya with Peel - Raw Banana Curry with Peel Intact

BALEKAYI PALYA WITH PEEL
Cooking with peels has been in practice in South Indian homes since ancient times. Peels of ridge gourd, chow chow, cucumber and bottle gourd are used in making delicious chutneys to this day. A tangy gojju prepared out of orange peels is an all time favourite. Raw Banana Peels cooked into a delicious curry is known as Balekayi Sippe Palya in Kannada, Vazhaikkai Tol Curry in Tamil and Kaya Tholi Thoran in Malayalam. In Andhra a chutney known as Aratikaya Thokka Pachadi is prepared using raw banana peels. Vegetable peels are rich in vitamins, minerals and fiber. Simple dishes prepared using them are delicious and nutritious at the same time
Here is a recipe for Raw Banana Curry with the peel and nutrients intact. Since we are cooking the bananas with their peel, select the ones that have a bright green skin without blemishes. Raw bananas kept immersed in water will keep fresh until four or five days, though changing the water every day is necessary.
INGREDIENTS

Raw bananas - 3
Sambar Powder - 1 tbsp
Salt - 1 tbsp
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
Split Black gram dal - 1 tsp
Asafoetida - 1 pinch
METHOD
1. Wash the bananas thoroughly, slice off the ends, chop them into cubes along with the peel and immerse them in water.


2. Heat oil in a kadai and season with mustard seeds, split black gram dal and asafoetida.
3. When the mustard seeds splutter and the dal turns golden in colour, squeeze out the chopped banana cubes from the water and add them to the seasoning.
4. Add sambar powder and salt.


5. Stir well and close with a lid.


6. Allow the curry to cook on low flame stirring now and then.


7. Switch off flame when the curry is done.


Enjoy the soft and delicious Balekayi Palya with Peel with your meal.

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