STIR FRIED PLANTAIN/BALE KAYI PALYA/VALAKKAI PORIYAL/

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Prepare this dish in a time that is shorter than the time you take to read this.
Bananas find a pride of place in Indian households. If there is a festival/pooja/feast bananas are mandatory. May be our ancestors were knowledgeable about the myriad benefits they have to offer. 
Eating ripe banana is a general practice world wide, however raw bananas / plantains are also consumed as a vegetable - a nendran palam in Kerala, bale kayi in Karnataka/Tamil Nadu.  Raw banana is usually steamed/ stir fried to make very easy and delicious dishes. Raw bananas offer a wide range of benefits from controlling cholesterol, providing dietary fibre, controlling blood sugar etc.  As a routine I keep adding raw bananas in my cooking - I make palya, huli, kasi majjige . 
I  believe in keeping cooking simple. Over cooking/ over processing is not my style. So I keep trying methods and ingredients that simplify cooking, cuts cooking time, retain nutrients and ingredients impart flavour in addition to health benefits.  This stir fried raw banana is a result of one such attempt. 
  • Ease - very easy
  • Preparation time - 5-10 min
  • Cooking time - 5 - 10 mins

Ingredients 
  • Raw bananas  /plantains- 2
  • green chillies -2 
  • Turmeric powder - 1 pinch
  • Asafoetida - 2 - 3 grains
  • Grated coconut - 3 -4  spoons
  • kasuri methi - 1 table spoon
  • Salt - to taste
  • Mustard seeds - 1/2 spoon
  • Cooking oil - 1 spoon
  • Curry leaves - 1 sprig
Method
  • Peel and cut bananas/ plantains as shown 
  • Heat oil in a kadai/wok add mustard and let it crackle - add curry leaves followed by banana pieces
  • Sprinkle a little water, add salt, mix well and simmer it covered for  5 minutes.
  • Grind turmeric, kasuri methi, coconut, asafoetida and chillies coarsely 
  • Add the ground paste to cooked/softened banana in the wok
  • Give it a stir and remove from fire


This dish can be served with chapathi, rice, as an accompaniment with curd rice, can be part of a festival menu.
I decided to write about this after getting a big nod from my mother in law. so,...

Tips and notes

  • drop cut pieces into a bowl with water to which a spoon of curd is added other wise banana tends to decolourise after a few minutes. If you are quick you can avoid this step.
  • Cook under low heat and keep watching/stirring - bananas have a tendency to stick to the kadai - you can avoid this by adding a little extra oil if you are ok with that,

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