My website contains many Curries and Sabjis. It is good to include more vegetables in your daily food. Balekai or Raw Plantain is one of the main vegetables in my home. My father-in-law always brings this whenever he shops for vegetables.
I am tired of eating the same (which I posted long back) Balekai Palya week on week. I was googling for different version of this Raw Plantain Sabji. I found a good recipe from “Cakes and More” site. I really liked this version as this appeared to be an unique one. I followed their instructions and the sabji’s taste was awesome. I love to eat it with Chapati and Curd. I prepared this when dhanya’s cousin came home for lunch. He thought it is some Poha dish and ate it without rice or chapathi. It took a lot of time to convince him that it is Balekai Palya. He liked it a lot. Others at home were also surprised with its taste, but liked it. It goes very well with Chapati, Rice and with Curd Rice.
When you buy this vegetable – Raw Plantain or Balekai; select the full dark green colour one. It should be hard, which implies the rawness of the vegetable. If you prepare subji from the soft or yellow coloured one, the result will be mushy tasteless sabji. So choose the right one.
Balekai Palya or Raw Plantain Sabji Ingredients:
- Raw Plantain or Balekai Grated – 2 Cups (1 big sized)
- Wheat Flour – 1 Tbsp
- Bansi Rava or Semolina – 3 Tbsp
- Hing – Pinch
- Red Chilli Powder – 1 tsp
- Salt to taste
- Oil -1 tsp
- Oil – 1 and 1/2 Tbsp
- Mustard Seeds – 1/2 tsp
- Urad Dal – 1/2 tsp
- Chana Dal – 1 tsp
- Turmeric Powder – 1/2 tsp
- Hing – a pinch
Preparation Time: 15 minutes
How to Make Balekai Palya or Raw Plantain Sabji:
- Take firm and green coloured Balekai or Raw Plantain, remove the outer covering by peeling with peeler and grate it using a little big holed grater. If you use small ones, sabji may turn mushy.
- Gather all the ingredients listed above, in a bowl. Hand mix Wheat Flour, Bansi Rava, Hing, Salt, Oil and Red Chilli Powder thoroughly.
- To the above mixture add grated Raw Plantain and mix properly. Ensure that the mixture is thoroughly mixed with the grated Raw Plantain, but do not over mix or mash it.
- Heat the Oil (1 and 1/2 Tbsp) in a pan, add Mustard Seeds and allow it to splutter. Add Urad dal, Channa Dal and fry for a minute to make them golden colour. Then add Curry leaves followed by Hing and Turmeric Powder.
- Now add the grated Balekai mixture (from step 3) to the Seasoning and mix well. Cover and cook in a low flame. Do not add water. It has to cook in Oil itself. If you add water it becomes mushy.
- Cook till done over low flame, it may take 10 minutes. The site advised to cook till crisp, but I stopped once it is cooked and yet soft. Turn off the stove and keep it covered for few more minutes.
- Serve hot with Rice or with Curd Rice. I had with Chapati and it was great too.
- Do not keep grated Balekai for long time, as it blackens making it unsuitable for sabji. Grate it and immediately mix it with other ingredients.
- Do not add water while cooking as the water makes Sabji very mushy and inedible.