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Wednesday, October 29, 2008

Nendra Balekayi Sippe Palya

1 bunch of Raw Nendra Banana Skin / Nendra Balekayi Sippe
4 - 5 tsp Grated Coconut
3/4 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
Lemon sized Jaggary
Grape sized Tamarind
1 tsp Blackgram Seeds
1 tsp Mustard Seeds (1/4 tsp Masala + 3/4 tsp Seasoning)
5 - 6 Curry leaves
1 - 2 broken Red Chillies
2 tsp Oil


Chop banana skin into small pieces and put it in a vessel containing buttermilk water and keep it aside for about 4-5 mins.

Remove the chopped banana skin from buttermilk water and put it in a pressure cooker. Add salt, tamarind juice, jaggary, chilly powder, turmeric powder and little amount of water and cook. (3-4 whistles).

Put 1/4 tsp mustard seeds, grated coconut in a mixer and grind them coarsely by adding little amount of water as shown in the picture below.

Once the pressure goes off, add this ground coconut and mix well. (If water is in excess keep the palya in medium flame until all the water gets evaporated.) Keep the palya in low flame for about 2 mins. Put black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with Rice/Chapathis.

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