Every Mom is unique and so are her dishes….
My recipes attributed to my Mom who regarded cooking as an art….. she enjoyed making each dish and made us all enjoy…
Following her trails I try to give my touch…..
Kaya ( raw banana) more precisely raw Nenthrakkaya/ Ethakkaya is a vegetable that can be made into delicious varied dishes especially served with Kerala rice. Due to the availability in the region this contributes to larger domain of choices that cater to the diverse foodies.
The recipe that I share here is inspired by Beef/Kaya dish which always remains as a weakness to each non-veg Keralite. This easily prepared dish serves similar avid taste. Chicken liver takes less cooking time, and can be sourced in most of the stores.
| 1 | Chicken Liver Turmeric powder Chilli powder Coriander powder Tomato medium size water Curry leaves Salt | 450 gms ¼ tsp 2 tsp 4 tsp semi heaped ½ ½ Cup |
| 2 | Raw green banana Turmeric Water Salt Curry leaves ( optional) | 3 ½ tsp |
| 3 | Coconut oil Shallots Garlic Turmeric powder Crushed chilli flakes Curry leaves | 50 ml One handful 3 cloves ½ tsp 4 tsp |
Thoroughly wash the chicken liver and let the water drain off. In a shallow pan marinate liver with spice powder (turmeric, coriander, chilli) and salt. Add tomato & curry leaves and mix well. Let it stay for ten minutes. Then add water and cook on low flame. Intermittently stir while cooking it covered. Once cooked turn off the flame and keep it aside.
In meantime slice the clean green raw bananas to match the size of liver pieces. Caution to remove the ridges only, before slicing to ensure the green peel stays. Wash it multiple times and add turmeric powder, salt and water and cook. Ensure that bananas are not over cooked. When its almost done, add some broth from the cooked chicken livers and mix well to blend the taste of livers into the banana. Turn off the flame.
Heat a wider pan on low flame and add coconut oil. Add the crushed shallots/garlic when the oil is hot and saute till light brown. Add in, the turmeric powder, chilli flakes and curry leaves followed by the cooked chicken liver, once it’s blended in well add cooked banana and bring to high flame to dry the water quickly , continuously stirring. Simmer the flame and using a spatula stir intermittently and switch flame off at semi dry consistency. Serve hot with rice.
- The Chicken liver should be completely defrosted before washing.
- Coconut oil can be reduced as a choice.
- Do caution as it’s a high cholesterol, high calorie intake even though its’s rich in nutrients and is a good addend to your repertoire.
Pen N Picture 
Very nice😋😋
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