BaaLe Dindu Peanut Masala

Banana Stem Peanut Masala

Servings: 4
  • 6-8 inches long Tender Banana Stem / Baale Dindu the stem I used was 3 inch in dia
  • 1/2 cup  Congress kadalekayi
  • 1/2 cup Hesarubele / fried mung dal
  • 1 medium Onion finely chopped
  • 1 carrot peeled and grated
  • 1/2 cup freshly grated coconut
  • 1 small bunch of cilantro finely chopped
  • 1 lemon
  • 1 tsp peanut oil
  • 1/4 tsp red chilli powder optional
  • 1/2 tsp  mysore saaru podi or per taste
  • salt to taste
  • puffed rice / murmura optional for topping
  1. We will use only the innermost part of the stem for this recipe. So, cut out the outer porous layers by making a lengthwise slit on the stem and ripping the layer apart. Do this until you find the innermost tender stem. Porous layers are fibrous and hard to chew, swallow or digest, hence not used.
  2. Squeeze the juice of half a lemon into a bowl of water and keep aside.
  3. Place the washed stem on the cutting board and slice into discs. Drop the discs into the bowl of lemon water to avoid browning. You could even use butter milk or a spoon of yogurt in place of lemon juice.
  4. Remove any fibers or porous layers that come off while slicing and discard.
  5. Now finely chop the discs and transfer them to the bowl of lemon water again until use.
  6. Strain finely chopped banana stem and add to a mixing bowl followed by finely chopped onions, grated carrot, freshly grated coconut, chopped cilantro, peanut oil, salt, Saaru Podi and red chilli powder as per taste.
  7. Squirt juice of half a lemon and give it a good stir. Let it sit a few mins to soak in the flavors. Taste and adjust spices if required.

  8. When you are ready to serve it, sprinkle Congress kadalekayi and fried mung dal (aka Hesarubele) generously. Garnish with cilantro and serve fresh in individual bowls or paper cones.
  9. You can even top it with plain puffed rice.

Always buy the most tender looking banana stem, without scars. The best way to examine for tenderness is to look at the ends for layers. More outer porous layers indicates mature stem. Look for a shiny greenish white or cream colored stem with minimal outer porous layers.

Chop the banana stem when you are ready to serve the dish. This dish is best served fresh

Hesarubele / fried mung dal is easily available in stores.