BANANA FLOWER STIR FRY RECIPE / BAALE HOO PALYA / VAZHAI POO PARUPPU USILI
Servings
4people
Servings
4people
Ingredients
To grind
To temper
Instructions
  1. Wash fresh banana flower. Discard few outermost petals , which are very thick and little aged ( around 3-4 layers ).They will have slight bitterness . So better not to use . The white flowers , if they are grown , remove the stamen . The tender ones you can use as such . refer video to clean and chop
  2. Finely chop banana flower from tip and drop them in a bowl of water . Keep it so for 10 mins . Later discard water and chopped banana flower is ready to use . refer video to clean and chop
  3. Wash and soak chanadal for 2-3 hours.Once dal is soaked well, discard extra water.
  4. Grind chana dal along with ,ginger, red chilli , green chilli and salt to a coarse paste. Do not add any water.
  5. Transfer the coarse paste to a wide container.
  6. To the coarse bengal gram paste , add chopped Banana flower .Mix well.
  7. Prepare a steamer. Grease an Idli plate / Dhokla plate . Place banana flower + Chana dal mix into it .Steam cook for about 15 mins .
  8. Switch off. Allow it to cool .
  9. later crumble it and keep aside .
  10. In a non stick / heavy bottom pan take oil. Add mustard seeds,urad dal .One they splutter add haldi,hing ,curry leaves and broken red chilli pieces. saute for a min.
  11. Next add pre cooked banana flower chana dal mix. Mix well. Keep the flame on sim and stir in between . Continue the process for another 5-10 mins so that sabzi gets a nice roasted taste n appearance.
  12. Finally , Turn off the flame , add grated coconut and squeeze lemon. Mix well.
  13. Serve hot Banana Flower palya topped with ghee with steaming rice / chapathi / eat as such .
Recipe Notes
  • While buying Banana Flower, always remember  to pick that’s firm, fresh , tightly packed and bright purple in color .
  • The same recipe you can follow to do beans / fenugreek leaves / cluster beans usili .

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