Balekai Palya - Green Raw Banana Palya

About Green Bananas

Green bananas, known as balekai in Kannada, are unripe bananas harvested before their sugars develop, making them a starchy, savory vegetable rather than a sweet fruit. This humble ingredient is a staple in South Indian cuisine, prized for its mild flavor and ability to absorb spices beautifully.

Best Varieties for This Recipe:

• Nendran (Plantain): A popular South Indian variety with firm, dense flesh that holds its shape well during cooking

• Raw Cavendish: The common green banana found in most grocery stores works perfectly for this dish

• Robusta (Poovan): A smaller variety with excellent flavor and texture when cooked

• Red Banana (Green Stage): Adds a subtle earthy sweetness even in its unripe form

The key is choosing bananas that are completely green with no hint of yellow. They should feel firm and starchy when peeled, similar to a potato.

Ingredients

• 2 green bananas

• 1 tbsp coconut oil (divided)

• ¼ tsp turmeric powder

• ¼ tsp mustard seeds

• 2 dried red chilies

• 8-10 fresh curry leaves

• ¼ cup fresh grated coconut

• 1 tsp rasam powder (saaru pudi)

• ¼ cup cherry tomatoes, halved

• Fresh cilantro, chopped

• Salt to taste

• Splash of water

Instructions

Step 1: Prepare the Bananas

Peel and dice the green bananas into bite-sized cubes. Toss them with turmeric powder and ½ tbsp coconut oil, mixing thoroughly to coat each piece evenly.

Step 2: Roast the Bananas

Oven method: Spread the seasoned banana cubes on a baking sheet and roast at 425°F for 10 minutes or until soft with golden-brown edges.

Stovetop method: Heat a pan over medium-high heat and roast the banana pieces, stirring occasionally, until tender and lightly caramelized.

Step 3: Make the Tempering

In a small skillet, heat the remaining ½ tbsp coconut oil over medium heat. Add mustard seeds and let them pop and splutter. Immediately add curry leaves and dried red chilies, followed by the fresh grated coconut. Toast everything together until the coconut becomes fragrant and takes on a light golden color.

Step 4: Combine and Cook

Add the rasam powder to the tempering and stir quickly to bloom the spices. Add the roasted banana pieces and mix thoroughly. Pour in a small splash of water and season with salt. This helps all the flavors meld together beautifully.

Turn the heat to low, cover the skillet with a lid, and let everything simmer for 2-3 minutes so the flavors can mingle.

Step 5: Finish with Fresh Elements

Turn off the heat and gently fold in the cherry tomato halves and fresh cilantro. The roasted bananas can feel a bit dry, so the juicy tomatoes add much-needed moisture and a bright umami flavor that balances the dish perfectly.

Serving Suggestions

Serve this comforting palya with steamed rice and dal for a traditional South Indian meal, or enjoy it as a warm salad in a bowl for a lighter option. The combination of crispy-edged bananas, aromatic coconut, and fresh tomatoes makes this dish irresistible!

Prep Time: 10 minutesCook Time: 15 minutesServes: 3-4