Balekai palya or plantain stir-fry step-by-step recipe with videos and photos.
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What is balekai palya
Balekai palya or 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 the perfect texture. I use coconut oil to cook this dish as it adds a nice flavour but you may use any regular cooking oil. This is a no onion - no garlic dish and is mainly flavoured with coconut.
Plantain versus banana
While ripe yellow bananas are very common and popular, plantains are basically a variety of bananas. Plantains are more starchy and less sweet. They are used to make curry, kofta and side dishes in Indian cuisine. It is also referred to as "cooking banana".
Unlike regular bananas, plantains are always eaten in cooked form. Plantains can be a good replacement for potatoes too.
Ingredients
Plantain: They are also known as cooking bananas and are the main ingredient of this dish.
Coconut oil: I prefer to make this dish with coconut oil; however, you may choose to use any cooking oil of your choice.
Curry leaves: This is a key ingredient in most south Indian savoury dishes.
Whole and powdered spices: This dish has minimal spices. The whole spices used are mustard seeds and cumin seeds. The powdered spices I use here are turmeric powder and chilli powder.
Fresh coconut and coriander leaves: They are optional and are used as a garnish. However, I highly recommend you do not skip them.
To make this dish, I prepare a tempering in coconut oil, add chopped plantains and saute on high flame. I add a very minimal amount of powdered spices and cook it in the oil without adding any water. A simple and easy dish for a quick weekday lunch/dinner.
Step by step instructions
Wash, peel, and chop the plantains into small cubes. Soak them in cold water (step 1).
Prepare tempering (seasoning) in coconut oil, mustard seeds, and curry leaves (step 2).
Drain the water from the chopped plantain and add it to the kadhai (step 3).
Add turmeric powder, red chilli powder and salt (step 4).
Cover and let it cook completely (steps 5,6).
Add grated coconut and coriander leaves and serve.
Tips for making the best tasting balekai palya
Soak the chopped plantains in cold water for at least 10 minutes
It is important to cook the plantain in oil and steam. Do not add any water while making them, else the whole dish will turn mushy
Once the plantains are cooked, increase the flame and let it char for 1-2 minutes
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 it.
Click here for more banana recipes.
Bonus
This dish is:
- vegan and gluten-free
- easy to make and ready in no time
- perfect side dish both for weekday meals and festivals
Recipe card
Balekai palya
Ingredients
- 3 cooking banana (raw plantain/balekai)
- 2 tablespoon coconut oil or any cooking oil of your choice
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- Small pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder or as per taste
- Salt to taste
- 2 tablespoon coconut grated
- Few coriander leaves for garnish
Instructions
- Peel the raw plantain and dice them. Soak them in cold water for 10-15 minutes
- Heat coconut oil in a frying pan. Add mustard seeds and let it splutter
- Add cumin seeds, curry leaves and hing
- Drain the water completely from the diced plantain and add to the frying pan
- Add turmeric powder, red chilli powder and salt. Mix well
- 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)
- Add coconut and mix well
- Garnish with coriander leaves and serve hot
Video
Notes
Click here to watch balekai palya web story.
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