Ingredients:
5 cups chopped Banana Stem / Bale Dindu
1/2 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
3 - 4 tsp finely grated Coconut
Salt to taste
1 tsp Black Gram seeds
1 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil
Recipe:
Make thin round pieces of banana stem by removing its fibre content as shown in the picture below.
Chop this thin round pieces of banana stem into small pieces as shown in the picture below.
Put mustard seeds, black gram seeds, oil in a thick bottomed vessel and heat. Once it starts spluttering, add curry leaves, chopped banana stem and mix well. Add salt, jaggary, chilly powder, turmeric powder, required amount of water and cook them well by covering a lid.
Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 mins. It goes well with Rice.
5 cups chopped Banana Stem / Bale Dindu
1/2 tsp Chilly powder
Large grape sized Jaggary
Pinch of Turmeric powder
3 - 4 tsp finely grated Coconut
Salt to taste
1 tsp Black Gram seeds
1 tsp Mustard seeds
4 - 5 Curry leaves
1 tsp Oil
Recipe:
Chop this thin round pieces of banana stem into small pieces as shown in the picture below.
Put mustard seeds, black gram seeds, oil in a thick bottomed vessel and heat. Once it starts spluttering, add curry leaves, chopped banana stem and mix well. Add salt, jaggary, chilly powder, turmeric powder, required amount of water and cook them well by covering a lid.
Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 mins. It goes well with Rice.
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