Balekayi palya( hotel style)

 

Ingredients 

Balekayi ( raw banana//plantain)—2

Dry Red chillies (ona menasina kayi)—2 

Green chillies (hasiru menasina kayi//hari mirch)—1 

Sambar or palya powder—2 tablespoon 

 Fresh Grated coconut (kayi turi//nariyal)—1/4 cup

Curry leaves (karibevu//kadipatta)—few

Chopped coriander leaves (kothambari soppu)—2 tablespoon 

Jaggery powder (Bella//gud)—1 teaspoon 

Salt—to taste 

Oil—2 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Uddina belle (urad dhal)—1 tablespoon 

Hing (asafoetida//ingu)—1 teaspoon 

Arisina (turmeric powder//haldi)—1 teaspoon 

Method 

Wash and peel the balekayi and cut them into pieces (chunks/cubes).

Soak in water while cutting otherwise it will turn black.

Heat oil in a pan or kadai.

Once hot enough add in sasive,jeerige when it crackles add kadale belle and uddina belle and hing.

Sauté on medium flame.

When dhals turns brown add in karibevu,chopped green and red chillies.

Then add chopped balekayi pieces and arisina.

Add little water and cover and cook for 3 to 4 minutes.

Do not over cook.

Then add salt,sambar powder,jaggery powder.

Mix well and saute .

Then add coconut grated,chopped kothambari soppu.

Cook for one or two minutes.

If you find it’s dry you can sprinkle little water.

Turn off the heat.

Tasty palya is ready to serve.

NOTE::same way you can prepare palya with 

alugedde(aloo// potato)

Genasu(sweet potato)

Sihi kumbalakayi( yellow pumpkin)

Beet root