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 ΒΌ 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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