Cooked Banana Flower (Bale Hu) Chutney - Type 2

Ingredients:
6 - 8 florets of Banana Flower / Poombe / Kundige / Bale Hu
1 cup grated Coconut
Pinch of Turmeric powder
Grape sized Tamarind
Small lemon sized Jaggery
Salt to taste
2 Red Chillies
1.5 tsp roasted Sesame seeds
1 tsp Mustard seeds
1 strand Curry leaves
1 - 2 broken Red Chillies
2 tsp Oil

Recipe:
Take 3-4 florets from banana flower.Remove the fiber contents as shown in the picture below using a knife. (No need to remove the fiber contents for inner florets which are almost white in color.)Put water and little amount of buttermilk in a vessel and keep it aside. Chop banana flower into medium sized pieces as shown in the picture below and put it in a vessel containing buttermilk water. Keep it aside for about 4-5 mins.

Remove the chopped banana flower from the water and put it in a pressure cooker. Add salt, turmeric powder, tamarind and jaggery, little amount of water and pressure cook. (2-3 whistles)

Put red chillies, 1 tsp oil in a pan and roast it until it gives nice aroma. Dry roast the sesame seeds until it starts spluttering / starts giving nice aroma and keep it aside.

Put grated coconut, cooked banana flower, fried red chillies in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Add roasted sesame seeds and grind them together for a minute. Transfer this ground mixture to a vessel, add enough salt and water(If required) and mix them well.

Put mustard seeds, broken red chillies, oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to Chutney. It goes well with Dosas/Rottis/Rice.

Balekayi (Raw Banana) Parata

Ingredients:
10 medium sized Raw Banana / Balekayi
1 - 1.5 bunch Fenugreek leaves / Methi leaves / Menthe Soppu or 3 Tbs of Kasuri Methi
1 - 2 Green Chillies
1 large Onion
10 - 12 strands of Coriander leaves
1/4 - 1/2 tsp Chilly powder (optional)
1/4 tsp Turmeric powder
1 tsp Ginger Garlic paste
1/4 tsp Chat Masala
1/4 tsp Tamarind powder / Amchoor powder
3 cups Wheat flour
Salt to taste
2 - 3 Tbs Oil
Butter

Recipe:

Cook the raw bananas in a pressure cooker. (3-4 whistles)

Once the pressure goes off, drain the water content as shown in the picture below.

Remove the outer cover of bananas,  grate and mash them properly as shown in the picture below.

Chop fenugreek leaves, green chillies, coriander leaves, onion into small pieces as shown in the picture below.

Put 2 Tbs oil in a pan and heat. Add ginger garlic paste and fry for few seconds in medium flame. Add chopped green chillies and fry for few seconds.

Add chopped onion, turmeric powder and fry them for about 2-3 mins.

Add chopped fenugreek leaves, tamarind or amchoor  powder and fry them for about 2-3 mins. 

Add chopped coriander leaves, chilly powder, salt and fry them for about 3-4 mins.

Add mashed raw banana, required amount of salt and mix them well. Keep this aside till it comes to room temperature.

Add wheat flour, salt and knead the dough by adding sufficient amount of warm water.Take little amount of dough and make a round ball.

Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of prepared masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the Parata by putting butter on both the sides of Parata.

Serve hot along with curd, pickle or Bhindi Raitha or any Raitha. The above mentioned ingredients will serve around 13 Paratas.