Bale Kai (Raw Banana) Paji Masale Koddel (Gravy)

Baale Kai (Raw Banana) is usually used for making bajji or dry sabji/Sukka/palya but it can be used to make Sambar as well. This is how my mom makes it.

You will need:
Baale Kai (Raw banana)/Alsande (Long Beans) - 250 gms
Thogari Bele (Tur Dal/Pegion Pea) - 1/2 Cup
Jaggery - (1 tbsp grated)
Salt
Curry Leaves
Seasoning

For the Paji Masale: (Raw Gravy)
Grated Coconut - 1/4 Coconut or 1/2 Cup grated
Turmeric - 1/4 tsp
Red Chilies - 4-6
Tamarind - 1/2 lemon size
Kotthambari (Dhania/Coriander) Seeds  - 2 tsp
Jeerige (Jeera/Cumin) - 1 tsp
Karibevu Soppu (Kari Patta/Curry Leaves) - 4-6 leaves
 

• Grind all ingredients of the masale in a mixer with a little water and keep aside
• Pressure Cook Bele (Dal)
• Cook Veggies or you could pressure cook it with Dal
• Mix them in a vessel and boil it with Salt and Jaggery
• Once it comes to one boil, add ground paste and boil a little more (2-3 mins)
• Add Curry leaves
• Boil until masale is cooked (say about 3-4 mins) 
• Add Rai seasoning (please refer to Glossary page for details of seasoning) at the end.

Serves about 4-5 people
Skill level: Easy/intermediary
Goes well with: Rice
Cooking Time: 30 -40 mins (including time taken for pressure cook to cool)