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Baale Kaayi Gojju

Team AckoFeb 8, 2024

While you can eat the yellow banana immediately after peeling, the green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels. Baale Kaayi Gojju is typically a raw banana chutney, which is famous among south Indian cuisines. It is very simple and easy to make, and is a popular side dish that is served with wide range of main course dishes.

Contents

Ingredients to make Baale Kaayi Gojju:

Raw bananas-2 large, oil-2 tsb, cumin seeds-1 tsp, curry leaves-few, salt-to taste, grated coconut-1/4 cup and coriander leaves-few

Steps to make Baale Kaayi Gojju:

1. Wash and cut bananas into halves and cook it in the pressure cooker with skin as usual for about 15 minutes till done without adding water to the vegetable..

2. Place aspatula with 2 teaspoon cooking oil in it on the flame. On heating add cumin seeds to it and fry it till it splutters. Keep it aside and fry curry leaves in the same oil.

3. On cooling peal the cooked bananas and set it aside.

4. Grate coconut and keep it aside. Mix fried cumin seeds and curry leaves to it. Add required quantity of salt and grind it in the mixer to a medium smooth consistency. Add pealed, c ut bananas to it and just whip it for a few seconds and the chutney is ready. Add water if required.

Garnish with minced coriander leaves.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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