Tuesday, 24 September 2013

KELE SAALLI UPKARI

This upkari is made of  Raw Banana peel. Normally Nendra banana peel is used to make this hing flavored Upkari. The peel itself is fleshy and the raw smell makes the upkari unique. Really it is different! My mother-in-law used to prepare this and now it is my turn to prepare her recipes.
KELE SAALLI UPKARI

WHAT YOU NEED:

Raw Nendra banana peel - about 4-5 banana's
Potato - 1 medium
Red chilly - 4, broken in to pieces
Asafoetida - a small piece, diluted in little water
Grated coconut ( Soyi) - 1 1/2 tbsp
Mustard seeds - 1/2 tsp
Salt - to taste
NENEDRA BANANA PEEL

BANANA PEEL UPKARI!

HOW TO MAKE:

Break the peel in the middle and pull out the thin green part. (it can be easily removed).

Now cut banana peels thin 1" length size pieces.
Cut the potato in the same way.

Heat the Kadahi with little oil.
Splutter the mustard seeds. 
Add red chilly and saute.
Now add cut veges and little water. 
Add grated coconut, asafoetida and salt. Cover and cook till done.
I like this upkari watery so I always add more water.  The gravy goes well with the steaming rice.

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