balekai mosaru gojju /Green banana yogurt curry/balekayi mosaru gojju is a delightful and unique dish that combines the subtle sweetness of green bananas with the tanginess of yogurt. The green bananas add a pleasant texture to the creamy curry, while the yogurt imparts a refreshing and slightly sour taste. This gojju is often spiced with mustard seeds, green chilies, and curry leaves, creating a flavorful and aromatic experience. It is a popular dish in some regional cuisines and provides a delicious and nutritious option for both vegetarians and vegans.
Green bananas offer several health benefits due to their nutrient-rich composition. They are a good source of dietary fiber, which aids in digestion and promotes a feeling of fullness, making them beneficial for weight management. They also contain resistant starch, which supports gut health and helps control blood sugar levels. Green bananas are rich in essential vitamins and minerals like vitamin C, vitamin B6, and potassium, which contribute to a strong immune system, brain function, and heart health. Additionally, the presence of antioxidants in green bananas helps combat oxidative stress and inflammation in the body, promoting overall well-being.
Other green banana recipes are – balekayi chutney, green banana cutlet, green banana fryums /sandige, balekai chips
- 1 green banana
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1 tsp uddina bele / urad dal (split black gram)
- 1 chilli (green or as per your spice preference)
- A few curry leaves
- 1/2 tsp salt or salt to taste
- 1/4 cup curd (dairy or non-dairy for a vegan option)
- Chopped coriander leaves
- 1/4 cup grated coconut
- 2 green chillies
- 1/4 tsp mustard seeds
- ~1/4 cup water (adjust to achieve the desired consistency)
- Wash the green banana
- Peel the bananas and then cut them into small pieces. To prevent discoloration, keep the cut banana pieces in a bowl of water.
- Heat some oil in a pan over medium heat. Once the oil is hot, add mustard seeds to the pan.
- After the mustard seeds start popping, add dal to the pan. Fry the dal until it turns golden brown.
- Add the cut banana pieces to the pan and mix them well with the spices. Cover the pan and let it cook on low heat.
- Allow the banana to cook, checking on it in between to ensure it doesn’t burn or stick to the pan. It should take around 6 to 7 minutes to cook.
- Once the banana is cooked well and becomes soft, transfer it to a separate bowl and let it cool down.
- In the meantime, prepare the coconut masala. Grind coconut, green chilies, and some mustard seeds with water to form a fine paste.
- Add salt to the coconut paste and grind it again to mix the flavors.
- Now, add the curd (yogurt) to the coconut masala and mix it well to form a smooth mixture.
- Finally, add the cooled and cooked banana to the coconut and curd mixture. Mix everything together.
- Garnish the dish with freshly chopped coriander leaves.
- Your dish is ready to be served. Enjoy this delicious and flavorful banana curry with steamed rice or rotti or rotis as well