Balekai Palya or Raw Plantain Stir-Fry


 

Balyekai palya or raw plantain stir-fry is a simple dish that tastes great with roti, rice-dal or curd rice. This dish is made with just a handful of ingredients and is ready in less than 20 minutes. The important step is to cook the plantain without adding any water as adding water turns them mushy. Covering and letting them cook in the oil and steam gives you well-cooked plantains with perfect texture. I use coconut oil to cook this dish as it adds a nice flavour but you may use any regular cooking oil.

I have earlier shared the recipes for making kofta and bajji or fritters with plantain. Try this easy stir-fry with your lunch or dinner and enjoy.

 

 

Ingredients:

Balekai or raw plantain – 2
Coconut oil – 2 tbsp or any cooking oil of your choice
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Curry leaves – 5-6
Hing or asafoetida – a small pinch
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp or as per taste
Salt to taste
Coconut – 2 tbsp, grated
Coriander leaves for garnish

Method:

  1. Peel the raw plantain and dice them. Soak them in cold water for 10-15 minutes
  2. Heat coconut oil in a frying pan. Add mustard seeds and let it splutter
  3. Add cumin seeds, curry leaves and hing
  4. Drain the water completely from the diced plantain and add to the frying pan
  5. Add turmeric powder, red chilli powder and salt. Mix well
  6. Cover and simmer until the plantain is completely cooked (don’t add water to cook the plantain. It needs to cook in the steam and oil. Adding water will make it mushy)
  7. Add coconut and fix well
  8. Garnish with coriander leaves and serve hot

 

Prepare tempering in coconut oil

Prepare tempering in coconut oil

 

Add chopped plantain

Add chopped plantain

 

Add turmeric powder, red chilli powder and salt

Add turmeric powder, red chilli powder and salt

 

Cover and let it cook comletely

Cover and let it cook completely

 

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