You have already seen how to prepare banana blossom chutney (banana flower is called as bale moothi / ಬಾಳೆ ಮೂತಿ in Kannada). Today, am sharing the recipe of bale moothi palya / curry.
Be sure to use fresh banana blossom to cook this (if it is loosely coupled, it means it is old).
Ingredients
Banana flower - 2
Bengal gram dal - 2 spoons
Urad dal - 2 spoons
Sesame seeds - 1 spoon
Red chilies - 6 to 8
Tamarind - 1 small lemon sized
Jaggery - 1 medium lemon sized
Salt to taste
Method
Wash and remove outer layers (bracts) of the banana flower almost till you get white portion (as shown in the photo). Discard the outer layers (or even you can use inside flowers for preparing curry, will share recipe sometime later).
Chop the inner potion into small pieces. Soak the chopped pieces in water for about 15 mins. Wash the same 3 to 4 times with fresh water so as to avoid stickiness. Do not worry if it gets dark brown after chopping.
Heat a thick bottomed Kadai, add oil, bengal gram dal, mustard seeds and turmeric powder. When mustard seeds start spattering, add chopped banana blossom, water, salt and tamarind juice. Cook for about 15 minutes.
Heat a thick bottomed Kadai and roast bengal gram dal, urad dal, sesame seeds, red chillies with 1/4 spoon of oil. Switch off the flame. Transfer the contents into a mixer grinder and grind into fine powder.
Add ground masala onto the cooked banana flower, add jaggery as well, mix well and cook for about 5 to 7 more minutes.
Red chilies - 6 to 8
Tamarind - 1 small lemon sized
Jaggery - 1 medium lemon sized
Salt to taste
For oggarane / tempering
Oil - 3 spoons
Bengal gram dal - 1 spoon
Mustard seeds - 1 spoon
Turmeric powder - 1 pinch
Method
Wash and remove outer layers (bracts) of the banana flower almost till you get white portion (as shown in the photo). Discard the outer layers (or even you can use inside flowers for preparing curry, will share recipe sometime later).
Chop the inner potion into small pieces. Soak the chopped pieces in water for about 15 mins. Wash the same 3 to 4 times with fresh water so as to avoid stickiness. Do not worry if it gets dark brown after chopping.
Heat a thick bottomed Kadai, add oil, bengal gram dal, mustard seeds and turmeric powder. When mustard seeds start spattering, add chopped banana blossom, water, salt and tamarind juice. Cook for about 15 minutes.
Heat a thick bottomed Kadai and roast bengal gram dal, urad dal, sesame seeds, red chillies with 1/4 spoon of oil. Switch off the flame. Transfer the contents into a mixer grinder and grind into fine powder.
Add ground masala onto the cooked banana flower, add jaggery as well, mix well and cook for about 5 to 7 more minutes.
You can serve this with rice, chapati etc.
Musa acuminata, banana blossom recipes, bale moothi recipes, bale kundige recipes, banana flower recipes, banana heart recipes, Vazhaipoo recipes, Arati Puvvu recipes, Vazha Koombu recipes
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