Balekayi gojju( green plantain // green banana )

Ingredients

Balekayi—2
Fresh grated coconut—1 cup
Tamarind( hunase hannu// imli) soaked in water—small lemon size
Jaggery (Bella //gud)—2 small piece or 3 tablespoon
Salt to taste
Turmeric powder (arisina//haldi)—1/2 teaspoon

For masala  

Channa dhal (kadale belle)—1 tablespoon 

Urad dhal (uddina belle)— 1 tablespoon 

Menthya seeds ( fenugreek seeds)—1/2 teaspoon 

Black pepper corns—4 to 5

Dry red chillies—5 to 6 

Curry leaves (karibevu //kadipatta)— few

Asafoetida—1/2 teaspoon 

Oil—1 teaspoon 

For seasoning (oggarane)

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige )—1 teaspoon 

White til( seasame seeds)—1 teaspoon 

Method 

Take the ingredients mentioned for masala in a pan ,roast them together on medium heat till the dhals turns brown and chillies puffs up.

Switch off the stove and keep aside to cool.

Grind the above mixture along with coconut and tamarind to a smooth paste adding sufficient water.

Method for making gojju 

Wash the balekayi and peel off the skin.

Cut the balekayi into small pieces or cubes,wash in water.

Heat oil in a thick bottomed kadai or pan on medium flame.

Once hot enough add in mustard seeds,jeera,white til. Don’t burn til seeds.

Once done add washed balekayi pieces do stir well.

Add turmeric powder and mix well.

Add 1 cup of water and cover and cook for few minutes as balekayi gets cooked faster.

Once balekayi turns little sofe add salt ,jaggery 

Add the ground paste and mix well let it boil for few minutes.

Add enough water to get gojju consistency .on medium flame.

 Now balekayi gojju is ready.

Serve with hot rice