Madhagala Kayi Hashi, also known as Moodahagala Kayi Hashi, is a traditional Indian dish made with Madhagala (a type of banana) and a variety of spices. It is a savory and slightly sweet dish that is often served as a side dish with Indian meals, typically with rice or roti. Here is a recipe you can use to make Madhagala Kayi Hashi at home:

 Madhagala Kayi Hashi, also known as Moodahagala Kayi Hashi, is a traditional Indian dish made with Madhagala (a type of banana) and a variety of spices. It is a savory and slightly sweet dish that is often served as a side dish with Indian meals, typically with rice or roti. Here is a recipe you can use to make Madhagala Kayi Hashi at home:

Ingredients:

  • 2 cups of diced Madhagala
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 2-3 cloves of garlic, finely chopped
  • 1 green chili, finely chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • 1/4 cup grated jaggery

Instructions:

  1. In a pan, heat oil and add mustard seeds and cumin seeds, fry until they start to splutter.
  2. Add the onions, garlic, and green chili and sauté until they turn golden brown.
  3. Add the tomatoes, turmeric powder, red chili powder, and salt to taste. Sauté for a couple of minutes.
  4. Add the diced Madhagala, jaggery and sauté for 2-3 minutes or until the Madhagala is slightly softened.
  5. Add 2 cups of water and bring it to a boil, then reduce the heat and simmer for 20-25 minutes or until the Madhagala is cooked through.
  6. Once the curry thickens, turn off the heat and allow it to cool down.
  7. Your Madhagala Kayi Hashi is now ready to be served.

This dish is a perfect combination of spicy, tangy and sweet flavor. It's a great way to add some flavor to your meal and also a good source of vitamins and minerals. You can adjust the amount of chili powder and jaggery as per your preference to make it more delicious. This dish can be stored in an airtight container for up to a week in the refrigerator. It's perfect to be served as a side dish with rice or roti.

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