BaLekai Sippe Palya
Raw banana skin stir fry with South Indian spices
- Category: Dinner Recipes, Lunch Recipes, Mangalorean Recipes, Stir Fry Recipes
Ingredients
- 6 Raw banana peel (cut into 1 cm pieces, soaked in cold water)
- 2 Green Chillies, slit
- 1 small lime sized Tamarind Pulp, soaked in hot water for 15 minutes and juice extracted
- 1 1/2 tablespoons Jaggary
- Salt to taste
- 1/2 teaspoon Haldi/Turmeric Powder
- 1/2 teaspoon Red Chilli Powder (Adjust as per taste)
- 1 teaspoon Rasam Powder (Adjust as per taste)
- 1/2 teaspoon Dhania/Coriander Powder
- 1 teaspoon Mustard Seeds
- 1 teaspoon Jeera/Cumin Seeds
- 1 tablespoon Urad Dal/Split Black Lentils
- 1 Dry Red Chilli, halved
- 1 pinch Hing/Asafoetida
- 1 springs Curry Leaves
- 1 tablespoon coconut oil
Instructions
- Grease your palms with oil while cutting banana peel
- Chop the banana peels into 1 cm pieces and soak them in cold water till used to avoid blackening
- Heat oil in a pan. Splutter mustard seeds, cumin seeds, urad dal, dry red chilli and hing.
- Once urad dal is brown, add curry leaves and slit green chillies and give them a quick stir.
- Mix in chopped raw banana skin and stir fry for 2-3 minutes on high heat
- Reduce the heat to medium and mix in turmeric powder, red chilli powder, coriander powder and jaggary. Mix them well and let them cook for a minute or two.
- Next add the tamarind extract and salt to taste.
- Pour in about ¼ cup of water and mix them all well.
- Cover and cook undisturbed for 5 minutes on medium flame.
- Add the rasam powder, if using, and mix them well. Adjust the seasoning and sprinkle a tbsp or two of water and mix them all well.
- Let it cook for another 4-5 minutes until the raw banana skin is cooked through.
- Serve hot with rice, ghee and rasam/dal and enjoy!