Kelya Upkari

1. 1
   prep

   Peel and dice the raw bananas.

   Wash the raw bananas thoroughly. Trim the ends, peel the skin, and cut into medium cubes. Keep them in a bowl of water to prevent discoloration.

   TIPRub a little oil on your hands before peeling to avoid the sticky sap from raw bananas.
2. 2
   boil · ~7 min

   Boil the banana cubes until just tender.

   1.Drain the banana cubes and add them to a saucepan with just enough water to cover.

   2.Add a pinch of turmeric powder and a pinch of salt.

   3.Boil on medium heat for 5-7 minutes until the bananas are fork-tender but still hold their shape.

   4.Drain well and set aside.

   TIPDon't overcook — mushy bananas will break apart when stir-frying.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add urad dal and sauté until golden brown (30 seconds).

   4.Add dried red chilies, slit green chilies, curry leaves, and a pinch of asafoetida. Sauté for 20 seconds until fragrant.
4. 4
   saute · ~4 min

   Sauté the boiled bananas with the tempering.

   1.Add the drained banana cubes to the pan.

   2.Sprinkle the remaining salt and jaggery over the bananas.

   3.Gently toss everything together so the bananas are well coated with the tempering.

   4.Sauté for 3-4 minutes on low heat, stirring gently.

   TIPUse a gentle hand when stirring — the boiled bananas are delicate.
5. 5
   garnish

   Finish with fresh coconut and serve.

   Turn off the heat. Sprinkle the grated fresh coconut over the upkari and mix gently. Transfer to a serving bowl and serve warm.

   TIPFor best flavor, serve immediately while the coconut is fresh and the tempering is aromatic.

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