I always try to prepare varieties of Sabjis and Curries in my daily menu to consume more veggies with Chapatis. Vegetables give good strength to our body. As I have told in my earlier posts of Balekai Palya, my Father-in-law brings the Raw Plantain or Balekai whenever he shops for the vegetables. So I often need to prepare the subji out of it. Making the same type is boring as well to eat especially my daughter who wants no repetition of a recipe in a week. Once I was discussing with my MIL for a different variety of Raw Plantain or Balekai sabji and she told about my co-sister Poornima preparing it using Onion. Then immediately I called her for her type of Balekai Palya. I made it her way and the taste was great, almost I like the Potato Sabji which we usually serve with Masala Dosa. Everyone liked at home.
I served with Chapati, it also goes well with Curd Rice too. This is the third version of Balekai subji I am posting it here. So try and enjoy all 3 varieties of Balekai Palya each different in taste.
Balekai Palya or Raw Plantain Sabji Ingredients:
- Raw Plantain or Balekai – 1 big sized
- Onion – 1
- Green Chillies – 3
- Turmeric Powder – 1/4 tsp
- Coriander Leaves
Seasoning Ingredients:
- Oil – 2 Tbsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds / Jeera – 1/2 tsp
- Curry Leaves
Preparation Time: 30 minutes
How to Make Balekai Palya or Raw Plantain Sabji:
1. Peel the green part of the Raw Plantain or Balekai and wash it twice with water. Take only white part and finely chop it. Immediately soak in a bowl of water. This helps to retain the color of the Balekai.
2. Finely chop the Onion and keep it ready along with Green Chillies either slit or small pieces. I usually slit it which is easy to discard while eating.
3. Heat Oil in a pan, add Mustard Seeds, once they splutter; add Jeera and fry for a minute. Now add Curry Leaves and Green Chillies. Then add Onion and Turmeric Powder and fry till Onion turns translucent.
4. Drain the water from the Balekai pieces thoroughly and add it to the above seasoning and mix well.
5.Cook it in low flame till the vegetable becomes soft. Do not add water. If you feel the contents to be dry, just sprinkle few drops of water. It may take 15 minutes approximately.
6. Do not close the lid while cooking as the steam makes the playa very soft and mushy.
7. Later add Grated Coconut, mix well and cook for 2 or 3 minutes. Switch off the flame and garnish with Coriander Leaves.
