BaLekai Sippe Palya

Raw banana skin stir fry with South Indian spices


  • 6 Raw banana peel (cut into 1 cm pieces, soaked in cold water)
  • 2 Green Chillies, slit
  • 1 small lime sized Tamarind Pulp, soaked in hot water for 15 minutes and juice extracted
  • 1 1/2 tablespoons Jaggary
  • Salt to taste
  • 1/2 teaspoon Haldi/Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder (Adjust as per taste)
  • 1 teaspoon Rasam Powder (Adjust as per taste)
  • 1/2 teaspoon Dhania/Coriander Powder
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Jeera/Cumin Seeds
  • 1 tablespoon Urad Dal/Split Black Lentils
  • 1 Dry Red Chilli, halved
  • 1 pinch Hing/Asafoetida
  • 1 springs Curry Leaves
  • 1 tablespoon coconut oil


  1. Grease your palms with oil while cutting banana peel
  2. Chop the banana peels into 1 cm pieces and soak them in cold water till used to avoid blackening
  3. Heat oil in a pan. Splutter mustard seeds, cumin seeds, urad dal, dry red chilli and hing.
  4. Once urad dal is brown, add curry leaves and slit green chillies and give them a quick stir.
  5. Mix in chopped raw banana skin and stir fry for 2-3 minutes on high heat
  6. Reduce the heat to medium and mix in turmeric powder, red chilli powder, coriander powder and jaggary. Mix them well and let them cook for a minute or two.
  7. Next add the tamarind extract and salt to taste.
  8. Pour in about ¼ cup of water and mix them all well.
  9. Cover and cook undisturbed for 5 minutes on medium flame.
  10. Add the rasam powder, if using, and mix them well. Adjust the seasoning and sprinkle a tbsp or two of water and mix them all well.
  11. Let it cook for another 4-5 minutes until the raw banana skin is cooked through.
  12. Serve hot with rice, ghee and rasam/dal and enjoy!

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