Banana Stem Stir Fry

Did you know that almost all parts of banana plants are useful. Flower, raw banana, riped banana,stem can be eaten and banana leaf is used to cover the food items and steam. In India banana leaves are also used as plates on special occasions, it gives special aroma and taste to the food when eaten on it. Todays recipe is about banana stem, it is rich in fiber. If you are looking for low fat diet this is perfect. It is full of potassium too, it helps reducing the stomach pain and cleans the impurities in a natural way.

Banana Stem Stir Fry


  • Banana stem, finely chopped- 2 cups
  • Red chilly- 3
  • Mustard- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Grated coconut – 1/2 cup
  • Olive oil- 1 tbs


  1. Clean and finely chop the banana stem. keep it aside soaked in water for few minutes
  2. Now in a blender, grind red chilly, coconut, turmeric powder and mustard
  3. In a deep pan add a tbs of olive oil and 1 red chilly broken into two pieces fry it well and add drained banana stem pieces along with a cup of water and salt
  4. Let it cook for 15 minutes now add the ground masala and mix well, let it cook for 5-8 minutes slowly in low flame
  5. Let all the water evaporate
  6. Serve it hot with rice and sambar or rotis


Bendekai Palya/Okra Fry With Ground Coconut

Okra or ladies finger stir fry with ground coconut and spices is South Indian style side dish, served with roti, naan or chapathi. Bhindi is one popular vegetable in India, as it can be used in many dishes. I used some spices and coconut ground masala to normal okra stir fry I usually prepare.
Bendekai Palya/Okra Fry with Coconut gravyIngredients:

  • Okra- 250 grams
  • Tomato-1 big sized
  • Onion- 1
  • Coconut- 1/2 cup
  • Green chilly- 2
  • Garlic- 2 cloves
  • Cumin seeds- 1/2 tbs
  • Mustard seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs


  1. Wash and clean okra, wipe the moisture from it by using a dry cloth or tissue. Cut into 1 inch long pieces.
  2. Take a deep pan and add a tbs of oil, mustard seeds. When it starts to splutter add okra pieces and fry well until the vegetable is cooked and keep it aside.
  3. Grind coconut, green chilly, turmeric, onion, cumin seeds and garlic in a blender
  4. In a separate  pan add a tbs of oil, ground masala mix it well until the raw smell goes. Fry chopped tomato in it until it becomes soft and mushy
  5. Now add fried okra pieces into this pan and mix well by adding salt to taste
  6. Let it cook in low flame for 3-4 minutes
  7. Serve it hot with roti or rice

Harive Soppu Palya/Red Amaranth Leaves Stir Fry

Harive soppu palya or Amaranth leaves stir fry is a south Indian delicacy, usually served with roti or rice. It is rich in vitamins, proteins and antioxidants. Due to its high iron content it is advised by doctors as Hemoglobin supplement. You can also cook it with potato, mixed sprouts to enhance the flavor.  If you want to try some healthy leafy vegetable then this is perfect choice.

Harive Soppu Palya/Red Amaranth Leaves Stir Fry



  • Harive soppu/Amaranth leaves- 1 big bunch
  • Green chilly- 2
  • Mustard seeds- 1/2 tbs
  • Black gram- 1/2 tbs
  • Garlic- 3 cloves
  • Oil- 1 tbs
  • Coconut- 2 tbs (grated)
  • Salt


  1. Wash and chop the leaves along with stem
  2. In a deep pan add a tbs of oil, mustard seed, black gram and crushed garlic cloves
  3. when it starts spluttering add slitted green chillies and fry well for 3 minutes
  4. Now add the chopped leafy vegetable, salt and a cup of water
  5. Let it all cook well (around 15-20 minutes)
  6. At the end add grated coconut and take out from the flame
  7. Serve it hot with roti or rice.

Note: If you want the stir fry to be little dry then let all the water evaporate before you take out the dish from the flame. 

Padavalakai Palya/Snake Gourd Stir Fry

Stir fry is one simple dish which goes well with rotis and rice. There are different ways to prepare stir fry by using different ingredients. Here is one easy way to prepare snake gourd stir fry.



  • Snake Gourd- 1 cup, chopped into half moon pieces
  • Onion- 1 small sized
  • Moong Dal- 2 tbs
  • Turmeric powder- 1/2 tbs
  • Green chilly- 2
  • Mustard- 1/2 tbs
  • Urad dal- 1/2 tbs
  • Curry leaves- 4
  • Oil- 2 tbs
  • salt
  • Grated coconut- 2 tbs


  1. Wash snake gourd, peel the skin and cut it into half moon shaped pieces.
  2. In a bowl, along with snake gourd pieces add little salt and moong dal. Keep it aside for 15 minutes.
  3. Take a deep pan and add 2 tbs of oil, mustard, urad dal , green chillies and curry leaves. Upon spluttering add onion and fry them till golden brown.
  4. Now squeeze the water from vegetable and transfer the content from the bowl into the pan (Snake gourd will leave water when it is added with salt and kept to settle)
  5. Add turmeric and keep stirring the contents of the pan for 5- 10 minutes. If needed add 2 tbs of water.
  6. Garnish with grated coconut and serve it hot with rice or chapathi.

Paduvalakayi palya/ Snake gaurd stir fry

Nuggekai Palya/Drumstick Pepper Fry

Drumsticks are popular in India, mainly in south Indian mixed sambar recipe. It has got an irresistible aroma and flavor that adds into the dish. I am found of this vegetable since my childhood, we even had a big tree in our backyard from where we use to get fresh vegetable and leaves (even drumstick leaves are edible and used in many yummy dishes) Today’s recipe is simple drumstick stir fry.

Drumstick pepper fry/Nugge kai palya


  • Drumsticks- 3-4 in number
  • Black pepper powder- 1-1&1/2 tbs
  • Onion- 1
  • Tomato- 1
  • For tampering- Mustard seeds, Urad dal, curry leaves and oil
  • Salt


  1. Wash and cut the drumsticks into  large (finger length)pieces and keep it aside.
  2. Take a deep pan and add a tbs of oil and upon heating add mustard seeds, urad dal and curry leaves.
  3. Add  chopped onions and fry well until it turns to light brown. Now add chopped tomato and stir it well until the tomato pieces becomes mushy.
  4. To this add drumstick pieces and mix well by adding pepper and salt to taste.
  5.  Sprinkle 2-4 tbs of water and close the lid (keep stirring now and then so the dish won’t burn) Let the vegetable cook well in onion and tomato mixture.
  6. When all the liquid is evaporated and the drumsticks are cooked take out and serve with rice and curd.

Note: You can add more water if the water added evaporates before the vegetable is cooked.

Roasted Baby Brinjal

The incredibly versatile brinjal works in everything from Italian to Asian recipes. Baby brinjals are my favorite. They are tender and tasty, stuffed or fried you can eat it along with rice or chapathi. Recently I picked few purple baby brinjals and wanted to prepare something spicy. This roasted baby brinjal recipe is incredibly easy to prepare.

Roasted baby brinjal


  • Baby brinjals- 12-15
  • Onion- 1 medium
  • Mustard seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Asafoetida- a pinch
  • Chopped coriander- 2 tbs for garnishing
  • Salt

Masala to grind:

  • Roasted peanuts- 3-4 tbs
  • Chopped ginger- 1 tbs
  • Coriander seeds- 1 tbs
  • Green chillies- 3-4 chopped


  1. Trim the stem and wash baby brinjals and slit them a little and soak in salt water.
  2. Now roast all the ingredients under masala to grind except peanuts (if you don’t have roasted peanuts then roast them separately before roasting other ingredients). Grind all the roasted ingredients coarsely with out adding water.
  3. Take a pan and add 2 tbs of olive oil and upon heating add mustard and cumin seeds. Let it splutter then add finely chopped onion and a generous pinch of asafoetida.
  4. Saute the onions for 2-3 minutes and now add eggplants taking out of salt water (do not add water) add turmeric powder and salt mix it well. Close the lid and let it cook, if you want sprinkle 2 tbs of water.
  5. Keep turning the brinjals now and then so the vegetable is completely cooked. Once it is softened add the ground masala and keep stirring it for 5 minutes.
  6. Garnish with coriander leaves and serve it hot with rice or chapathi.

Purslane leaves with Mixed Sprouts

Purslane leaves are new to me, I saw them only after coming to UAE. We have something very similar to this in Mangalore that we call as Bombay Spinach (Bombay basale or nela basale) I love leafy veggies so I am open to all. You can use Purslane leaves if you get them or else use any leafy vegetable like, Malabar spinach, red spinach, palak or any other leaves (you can also use a cup of assorted leaves together)

Soppu kalu palya/ Purslane leaves with mixed sprouts


  • Mixed sprouts- 1 cup ( includes green peas, black eyed peas, kidney beans, green grams, chick peas)
  • Purslane leaves- 2 cup (finely chopped)
  • Garlic- 3 cloves
  • Green chilly- 3-4
  • Mustard, Urad dal for tampering
  • Grated coconut- 2 tbs


  1. Soak the mixed grains overnight and cook them separately by adding little salt. Drain and keep it aside (keep the drained water in a separate bowl)
  2. Now take a deep pan and add a spoon of olive oil and upon heating add mustard, urad dal, chopped green chillies and garlic. Fry it for 2 minutes.
  3. Now add chopped leaves along with little salt for taste and a cup of water. Instead of plain water for cooking this you can use the water you cooked sprouts in (which is more nutritious)
  4. Once the leaves are soft and cooked add cooked sprouts and add the salt if needed. Let the water evaporate completely so keep stirring it until it is done.
  5. Sprinkle it with grated coconut and serve it with hot roti or rice.

Thondekayi Kadle Palya/ Ivy gourd and Chickpeas Stir fry

When it comes to Mangalorean cuisine ivy gourd plays an important role. Curry, stir fry, yogurt curry, fry and many other popular dishes can be prepared by this tasty vegetable. Chickpeas and ivy gourd is one old combination used mainly in South Karnataka.

Thondekai palya


  • Ivy gourd/ Thondekayi- 1/2 kg
  • Black chickpeas- 1 cup (soaked overnight)
  • Red chilly- 5-6
  • Cumin seeds- 1 tbs
  • Coriander seeds- 2 tbs
  • Garlic- 3 cloves
  • Turmeric powder- 1/2 tbs
  • Grated coconut- 3/4 cup
  • Jaggery- 1 tbs


  • Mustard- 1 tbs
  • Urd Dal- 1 tbs
  • Garlic crushed- 2 cloves
  • Curry leaves- 4-5
  • Oil- 2 tbs
  • Red Chilly- 1


  1. Cook chick peas separately in pressure cooker adding little salt and drain it and keep it aside.
  2. Cook ivy gourd separately with little water and salt until it becomes soft.
  3. Now  roast chillies, cumin seeds, coriander seeds, garlic and grind it along with turmeric powder, coconut and jaggery with out adding water.
  4. Place a deep pan and add oil and ground masala, stir it for a minute
  5. Add cooked ivy gourd and chickpeas and stir it well. Sprinkle little water and close the lid, let it cook for 3-4 minutes.
  6. Tamper it with the ingredients mentioned under seasoning and serve it with chapathi or rice.

Bendekai Palya/ Okra Stir Fry

Okra is something which gets along with any kind of recipe I mean you can prepare curry, gojju, sambar, yogurt curry, fry and many more. Thats why I like Okra a lot, with Okra we can be creative and mix and match the vegetables like potato and tomato. Todays recipe is simple stir fry. It takes hardly 15- 20 minutes for cooking.

Okra stir fry


Okra- 1/4 KG

Green Chilly- 3-4

Oil- for stir frying

Tamarind- small lemon sized

Mustard- 1/2 teaspoon

Urd Dal- 1/2 teaspoon

Turmeric- a pinch

Red chilly powder- only if you want it to be spicy


Take a deep pan and add a spoon of oil (I used olive oil for this recipe) add mustard, Urd dal and let it splutter. Add chopped Okra and green chillies and add bit more oil for stir frying. Now add pinch of turmeric, tamarind and salt and keep frying. You can also add onions and tomatoes for flavor, but I prefer this way. Add red chilly powder if you want it to be extra spicy. When the Okra are soft and cooked (in about 15 minutes) Okra stir fry is ready. Serve it with rice and sambar or chapathi as side dish.