BANGALORE
FOOD
PALYA
Palya
is a side dish prepared with all varieties of vegetables. This is
a dry dish which can be mixed with rice and eaten, or can be eaten
with chappathis. Most people eat Palya with the rice + saaru, or
rice + huli as a side dish.
CAYOTE
SQUASH PALYA ( SEEMEBADNEKAAYI PALYA)
Ingredients:
2
medium peeled, chopped Seemebadane Kaayi (Chayote Squash)
2 tbsp. grated, coconut
2-3 green chillies
1 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. bengal gram
1 tsp. black gram
1 spring curry leaves
1-2 tsp. sugar
Salt to taste
1 tbsp. chopped coriander leaves
Method:
Grind
green chillies, coconut, with little water to a fine paste.
Heat oil in a saucepan. Add mustard, allow to splutter, add bengal
gram, black gram, and curry leaves.
Fry till light brown, add squash, little water, cover with a lid
and cook till soft.
Add ground paste, salt, sugar to it and mix well. Cook for 5 minutes.
Garnish with coriander leaves.
Serve hot with Chapatis/Rice.
OKHRA
OR LADIESFINGER PALYA (BENDEKAAYI PALYA)
Ingredients:
15-20
Ladies Finger (Okra) cut into small rounds
2 tomatoes, chopped
2 tbsp. grated, coconut
2-3 tbsp. oil
1/2 tsp. mustard seeds
4-5 green chillies, sliced
1/2 tsp. turmeric powder
1 spring curry leaves
1 tbsp. chopped, coriander leaves
1 tsp. sugar
Salt to taste
Method:
Heat
oil in a sauce pan, add mustard seeds, when it pops add green chillies
and fry for 2 minutes.
Add okra, curry leaves and turmeric. Fry the okra until light brown.
Add tomatoes, coconut, salt, sugar and fry for 10 minutes. Garnish
with coriander leaves. Serve with Chapatis/Rice.
BEANS
PALYA
Ingredients:
2
cups chopped Green Beans
1 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. bengal gram
1 tsp. black gram
2-3 red chillies
1 spring curry leaves
1 tbsp. grated, coconut
1-2 tsp. sugar
Salt to taste
Method:
Heat
oil in a saucepan. Add mustard, allow to splutter, add bengal gram,
black gram, red chillies.
Fry till light brown, then add curry leaves, beans, little water,
cover with a lid and cook till beans are soft.
Add coconut, sugar, salt and mix well. Cook for 5 minutes.
Serve hot with Chapatis/Rice.
Other
vegetables such as Carrots, Green Bens, Potatoes, Spinach, Beetroot,
Turnip, pumpkin can also be used to prepare this Palya.
CABBAGE
PALYA
Ingredients:
1/2
head Cabbage, slice it thinly
2 medium onions, slice thinly
1/2 cup boiled green peas
3 green chillies, sliced
1/2 tsp. turmeric
1 tsp. mustard seeds
1 tsp. chopped coriader leaves
2 tbsp. oil
Salt to taste
Method:
Heat
the oil in a saucepan. Add mustard seeds, allow to splutter, add
green chillies, onions.
Fry till the onions becomes translucent. Add cabbage and little
water.
Cover the pan and cook for about 10 minutes, or until the cabbage
is just soft.
Now add boiled green peas, salt and simmer for 5-8 minutes. Garnish
with coriader leaves. Serve hot with Chapatis/Rice
POTATO
ONION PALYA
Ingredients:
4-5
Potatoes, boiled, peeled and cubed
2 medium Onions, chopped
1-2 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. bengal gram
1 tsp. black gram
3-4 green chillies, chopped or red chillies
1 spring curry leaves
1/4 tsp. turmeric powder
1 tbsp. grated, coconut
1 tbsp. lemon juice
1 tbsp. chopped coriander leaves
Salt to taste
Method:
Heat
oil in a saucepan. Add mustard, allow to splutter, add bengal gram,
black gram, green chillies.
Fry till light brown, then add curry leaves, turmeric, onions. Fry
till the onions becomes translucent.
Add potatoes, coconut, salt and mix well for 5 minutes.
Remove from the heat, add lemon juice, coriander leaves and mix
well.
Serve hot with Dosa/Chapatis.
