237) GABBYA UPKARI

GABBYA UPKARI

A SIMPLE, CRUNCHY BANANA PITH

SIDE DISH

Ingredients:

     1)    Fresh banana pith (‘Vaazha Kaambe’ in Malayalam, ‘Gabbo’ in Konkani) – 500 gm.

     2)    Dry medium hot red chilies – 3 Nos.

     3)    Hot green chili – 1 no.

     4)    Mustard Seeds – ½ teaspoon

     5)    Coconut oil – 1 tablespoon

     6)    Salt – ½ teaspoon

To Cook:

          In order to select the right banana pith and to use the correct cutting techniques, please go through my earlier gabbya poltho recipe. Dice the banana pith into 3 mm. cubes and set aside. Break each red chili into 2 or 3 pieces and set aside. Slice the hot green chili diagonally into 3 or 4 pieces and put aside.

          Set a cast iron wok on high heat. Pour in the coconut oil and throw in the mustard seeds. As soon as the seeds are about to finish crackling, throw in both types of chili pieces. Stir once and chuck in the diced pith. Tip in the salt and stir well.

          As soon as the pith is heated up, lower the heat and cover with a lid. Stir occasionally. After 5 minutes, taste and add a bit more salt if required. Taste to check whether the upkari is cooked enough to be sweet, soft and juicy. If cooked, switch off the heat. If not, cook covered with the occasional stir.

          Serve hot by itself or as a side dish to rice, to porridge or to cherupayar kanji.

Enjoy!!!

Note:

          To learn the health benefits of eating banana pith, see my gabbya poltho recipe.