Banana Stem Curry With Chickpeas by Archana’s Kitchen

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  • To prepare Baale Dindu Kadale Palya (Banana Stem Curry With Chickpeas Recipe), cut the extra portion of the banana stem, trim its top and bottom lightly, and chop the stem finely.

  • Take a Pressure cooker, add soaked chickpeas

  • Add sufficient water and cook for 1-2 whistles.

  • Allow to release pressure by itself. Add the chopped banana stem required salt and cook further for 1 more whistle. The chickpeas should be firm and not mushy.

  • Heat a Kadai and dry roast coriander seeds till fragrant. Set aside.

  • In the same Kadai, and add a little oil. Once the oil is hot, splutter cumin, add in curry leaves and saute for a few seconds.

  • Add chopped onions, garlic and saute till cooked.

  • In a Mixer, dry grind coriander and add all the sauteed ingredients with grated coconut and wet grind till smooth, with adding water if necessary.

  • After the pressure in the cooker with chickpeas and banana stem releases, add the ground paste in a kadai along with the contents of the pressure cooker.

  • Add chilli powder and allow the Baale Dindu Kadale Palya to come to a boil. Adjust salt and switch off flame.

  • Add lemon juice to the recipe and mix.

  • Garnish with coriander leaves, chopped green chilli, and serve Baale Dindu Kadale Palya hot with rasam recipe.



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