Baalekayi Paladya( Raw Banana In Yogurt Gravy) Recipe

Cooking Directions

• STEP 1.Peel and chop the raw bananas into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and sauté until they turn golden brown.
• STEP 4.Add ginger-garlic paste and sauté for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn mushy.
• STEP 6.In a blender, grind together grated coconut, green chilies, and yogurt to make a smooth paste.
• STEP 7.Add the coconut-yogurt paste to the pan and mix well.
• STEP 8.Add turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
• STEP 9.Add the chopped raw bananas and mix gently to coat them with the gravy.
• STEP 10.Cover the pan and cook on low heat until the bananas are tender.
• STEP 11.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Choose raw bananas that are firm and slightly green in color.
• To prevent the bananas from turning black after peeling, soak them in water with a little lemon juice.
• Adjust the spice levels according to your preference by adding more or less chili powder.

Storage and Serving

• Baalekayi Paladya can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Baalekayi Paladya with steamed rice or roti for a complete meal.