Raw Banana Palya

Raw Banana Palya

Raw Banana Palya

Veg Vegan

Raw plantain dry stir-fry — unripe green plantain (balekai/raw banana) peeled, cut into thin rounds or cubes, and cooked with mustard seeds, urad dal, dried red chilli, turmeric, and curry leaves in coconut oil until just tender and slightly golden at the edges, finished with a generous handful of freshly grated coconut folded in off the heat. The palya (dry vegetable stir-fry) technique is the Udupi standard for most vegetables: the vegetable is cooked until just done with minimal water, the coconut added at the end to preserve its freshness. Raw banana has a starchy, dense texture when cooked and a mild, subtly sweet flavour that absorbs the tempering's aromatics well. Considered one of the most nutritionally valuable vegetables in the Udupi kitchen; eaten with rice and huli as the standard vegetable side. Present at the Onam Sadya and all major Brahmin feasts.

Cuisines

Tamil Brahmin Mangalorean Udupi Coorgi Saraswat North Karnataka

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

2 raw bananas
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2 dried red chilies
1 pinch asafoetida
1 sprig curry leaves
1 green chili, slit
0.5 teaspoon turmeric powder
— salt to taste
3 tablespoons grated coconut
1 tablespoon finely chopped coriander leaves

Instructions

  1. 1 Peel the raw bananas and chop them into small cubes.
  2. 2 Boil the chopped bananas in water with a pinch of turmeric and salt until they are just cooked. Drain and set aside.
  3. 3 Heat coconut oil in a pan over medium heat.
  4. 4 Add mustard seeds and let them splutter.
  5. 5 Add urad dal and chana dal, and sauté until they turn golden brown.
  6. 6 Add dried red chilies, asafoetida, curry leaves, and slit green chili. Sauté for a few seconds until fragrant.
  7. 7 Add the boiled raw banana cubes to the pan.
  8. 8 Sprinkle turmeric powder and salt over the bananas. Mix well to coat the bananas evenly.
  9. 9 Cook for about 5 minutes on low heat, stirring occasionally.
  10. 10 Add the grated coconut and mix well.
  11. 11 Garnish with finely chopped coriander leaves before serving.

Tips

Ensure the bananas are not overcooked while boiling to maintain their shape in the palya.