BANANA STEM STIR FRY | BALE DINDINA PALYA | VAZHAITHANDU PORIYAL
Servings
2people
Servings
2people
Ingredients
To temper
Instructions
  1. Peel the outer layers of the stem till the time you are not able to peel any more. Discard the outer cover.
  2. Take the inner tender part of the stem separately .. retain the inner core.
  3. Next, start cutting the stems into horizontal discs. You will observe that thread like fibre starts sticking to the knife. Using your fingers discard the thread that comes in between the discs
  4. Now chop them finely and keep them soaked in diluted buttermilk water to avoid discolouration.
  5. Soak moong dal in water for 30mins – 1 hour, set aside.
  6. In a kadai / pan. Prepare tempering . Add Oil and splutter mustard , Urad Dal , chana dal . Later add cumin, curry leaves, broken red chilli and chopped green chilli. Saute 1-2 mins.
  7. Drain the chopped veggie and dal. Add it into the kadai along with turmeric powder. Saute for 1-2 mins.
  8. Add water till immersing level, salt to taste and cook it covered. Let the flame be on medium.
  9. When the veggie turns soft and becomes transparent, its done.Add grated coconut, give a quick stir and switch off.
  10. Enjoy Banana stem Stir fry or Bale Dindina Palya with rasam an rice .
Recipe Notes
  • To avoid discolouration , keep the chopped stem immersed in water / diluted buttermilk water till use . If you want you can cut it the previous day & keep them immersed & refrigerate it .
  • If you want can add chopped onion. I don’t add.

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