Baale hoovu palya or the banana heart curry is a very special curry made using banana heart or the banana blossom. Banana heart curry is a preparation made using coconut milk which gives the baale hoovu palya a very creamy texture. Baale hoovu palya and baale hoovu chutney, baale hoovu tokku are the main preparations using the blossom.
If you are fond of such authentic recipes you will love the Sundekaayi gojju made using Turkey berry.
*Baale in Kannada – Banana
Hoovu – Flower
Baale hoovu is seasonal and it takes a little effort to prep. Banana heart is a little fibrous and hence not too many people like it. Baale hoovu is a fleshy purple flower with a beautiful texture which grows at the end of the banana cluster. Banana heart is tear shaped and has layers with the flowers carefully protected in between the layers. It is a joy to open up the layers of baale hoovu. It has a tart taste to it and can be had raw as well.
How to clean Banana Heart for Banana hoovu Palya?
The cleaning process of banana heart includes removing the bracts which are the outer layers of the heart which will uncover the florets lined beautifully. Remove the florets and remove the calyx and the pistils from each floret. Once clean, the florets have to be soaked in lemon water overnight preferably to avoid the florets from oxidising and to remove the tart and bitter taste. Once all the mature florets are removed you will see a white heart in the centre which can be chopped finely and used. The bracts can be used to serve the dish. I have captured the process which you can see below.
Ingredients
Cleaned florets of one banana heart
4 – Fresh green chillies crushed into paste
1 sprig – Curry leaves
1 tsp – Mustard seeds
1 tsp – Turmeric
1 – Onion, medium sized, finely chopped
1 cup – Thick coconut milk
Salt to taste
A pinch of sugar
Method
Finely chop the banana florets soaked in lemon water and put them back in the acidic water till you prepare everything.
In a heavy bottom pan, heat oil and add mustard seeds to it.
Once the mustard seeds crackle, add curry leaves and let it crisp up.
Add finely chopped onions, chilly paste and sauté till they turn translucent.
Drain the blossom and add it to the pan and sauté it for a minute on high flame.
Add salt , turmeric and give it a good mix. Cover the pan with a lid and cook on a low flame till the florets are soft and cooked well.
Add little water to help it cook well.
Once the florets are cooked well, add coconut milk and sugar and bring it to a boil.
Keep the curry creamy.
Check for salt and sugar and adjust it according to your taste.
Serve hot with steamed rice and ghee.
- Cleaned florets of one banana heart
- 4 - Fresh green chillies crushed into paste
- 1 sprig - Curry leaves
- 1 tsp - Mustard seeds
- 1 tsp - Turmeric
- 1 - Onion, medium sized, finely chopped
- 1 cup - Thick coconut milk
- Salt to taste
- A pinch of sugar
- Finely chop the clean banana florets soaked in lemon water and put them back in the acidic water till you prepare everything.
- In a heavy bottom pan, heat oil and add mustard seeds to it.
- Once the mustard seeds crackle, add curry leaves and let it crisp up.
- Add finely chopped onions, chilly paste and sauté till they turn translucent.
- Drain the blossom and add it to the pan and sauté it for a minute on high flame.
- Add salt , turmeric and give it a good mix. Cover the pan with a lid and cook on a low flame till the florets are soft and cooked well.
- Add little water to help it cook well.
- Once the florets are cooked well, add coconut milk and sugar and bring it to a boil.
- Keep the curry creamy.
- Check for salt and sugar and adjust it according to your taste.
- Serve hot with steamed rice and ghee.
Leave a Reply