Ethakaya Parippu Thoran (Kele ani Chone dali galnu sukke in Konkani cuisine)
A tasty side dish with rice in Kerala cuisine !!!
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
5 shallots (small onion / sambar onion / chuvannulli), finely sliced or 1 tablespoon normal onion, finely sliced
1 raw banana (ethakaya / kela)
½ cup / 100 g boiled chana dal (or boiled cherupayar / vanpayar)
2 tablespoon water
¾ teaspoon salt (or to taste)
For Coconut mixture (thenga thirummiyath):
1/4 cup (3 – 4 tablespoon) grated coconut
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
6 cloves garlic (optional ), crushed
Mix all the ingredients together and keep aside.
Wash and peel off the skin of ethakaya (Kele) and cut kele into desired shape preferably diced to 1 cm cube.
In a pan, heat oil. Add mustard seeds. When they begin to pop add cumin seeds and urad dal. Saute for 2 - 3 minutes.
Add finely sliced shallots and fry on a medium to low heat until golden color.
Add diced ethakaya, boiled chana dal (or boiled cherupayar / vanpayar), coconut mixture, salt to taste and 2 tablespoon water (do not add any more water).
Cover with a lid and cook on a low heat for 12 - 15 minutes or until done and water dries up / ethakaya well combined with chana dal and coconut mixture.
Serve as a side with rice. Also good with kanji ( pejje / rice porridge).