Balekai Palya (Raw Plantain Stir-Fry)

In Karnataka, 'palya' is any dry vegetable side dish. Green plantains (balekai) have a firm, potato-like texture and soak up the classic South Indian tempering beautifully.

Video by Cook With Hema Adiga on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 20 min
• Vegan · gluten-free · Mild
• Famous in Karnataka

Ingredients

• 3 green plantains (raw cooking bananas)
• ½ tsp turmeric
• 1 tsp salt
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 2 dried red chillies
• 12 fresh curry leaves
• 1 pinch asafoetida
• 1 green chilli, chopped
• 4 tbsp grated coconut
• 1 tsp lemon juice

Method

1. Peel the plantains with a knife (oil your hands – the sap is sticky) and cut into small cubes. Keep them in water with a pinch of turmeric.
2. Boil the cubes in salted water for 5–6 minutes until just tender and drain.
3. Heat the coconut oil, add mustard seeds, urad dal and chana dal and fry until the dals are golden.
4. Add dried chillies, curry leaves, asafoetida and green chilli, then the plantain and turmeric. Stir-fry for 5 minutes.
5. Add the coconut and lemon juice, toss and serve with rice and rasam or sambar.

Tip: Don't overboil the plantain – it should still hold its shape before frying.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.