Balekayi Gojju / Plantain Gojju

There was a time when I was way younger, every festive feast, like wedding, house warming, naming ceremony etc used to feature Balekayi Gojju and/or pineapple Gojju. It took me a while to realize that menu for such feasts do follow "fashion". Roomali roti and Panner were in fashion a decade back, then came Akki rotti/ Jolada rotti and ennegai and of late I see a variety of salads / Kosambari like Mexican salad, sweet corn Kosambari etc. Fortunately classics like Chiroti, Peni have stood the test of time. The sweet dish playing the second fiddle have again been subject to fashion, from Laadoo to Rasmalai to Malpuri to Jaleebi they have come and gone.But there are times when we remember dishes from the by gone era and lo behold they pop up in our kitchens.

Honey got a couple of plantains the other day and insisted that I make Balekayi Gojju. So here it is Balekayi masale gojju.

We will need,

Balekayi/raw plantains 2 medium peeled and diced
Peanut oil 2-3 tbsp
Mustard seeds 1/4 tsp
Jeera 1/2 tsp
Curry leaves a handful
salt and lemon juice to taste

For the masala

Garlic cloves 3-4
Green chillies 3-4 (adjust according to taste)
Kopra/ Dessicated coconut grated 1/4 cup (loosely packed)
Fresh coriander a handful
Jeera 1/2 tsp
Black pepper corn 1 tsp

Method:

• Combine all the ingredients for the masala in a blender and pulse till very smooth, reserve.
• Heat oil in a thick bottom pot. Throw in the mustard seeds, Jeera and curry leaves. Once they stop spluttering, add the diced plantains.
• Add a generous pinch of salt on  to the plantains and  cover. Cook for a 1-2 minutes.
• Now add the Masala paste and 1/2 cup of water. Cover and cook on medium heat till the plantains are soft.
• Adjust salt and lemon juice and serve hot with Roti or rice.