Kela ka Sabzi: Your Quick & Easy Banana Bonanza!

Namaste and Sat Sri Akal, food lovers! Chef Curry Do-Pyaza here, back with another delicious dish to brighten your day. Today, we’re diving into a humble yet flavorful recipe: Kela ka Sabzi, or raw banana curry.

For my Gujarati and Rajasthani friends out there, you know this dish is a staple! It’s often made during festivals like Navratri, when we avoid certain grains and vegetables. It’s also a fantastic everyday dish, especially during the hotter months, as bananas are considered cooling.

A Little Trip Down Memory Lane

Kela ka Sabzi is a testament to Indian ingenuity. It showcases how we can transform even the simplest ingredients into something truly special. While its exact origins are a bit hazy, it’s been a beloved part of Indian cuisine for generations, passed down through families and adapted to regional tastes. My Nani (Grandmother) used to make the most amazing Kela ka Sabzi. It was always a comforting and satisfying meal.

Get Ready to Cook!

Preparation Time: 10 minutes
Cooking Time: 20 minutes

What You Need (Ingredients)

4 medium-sized Kaccha Kela (Raw Bananas)
1 tablespoon Tel (Cooking Oil) – I prefer groundnut oil, but any vegetable oil works
1 teaspoon Jeera (Cumin Seeds)
1/2 teaspoon Rai (Mustard Seeds)
1/4 teaspoon Hing (Asafoetida) – a pinch is all you need!
1/2 inch Adrak (Ginger), grated
1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level)
1/2 teaspoon Haldi Powder (Turmeric Powder)
1 teaspoon Dhania Powder (Coriander Powder)
1/2 teaspoon Lal Mirch Powder (Red Chilli Powder) – optional, for extra heat
1/2 teaspoon Amchur Powder (Dry Mango Powder) – this adds a tangy kick!
Namak (Salt) to taste
Hara Dhania (Fresh Coriander Leaves), chopped, for garnish

Let’s Get Cooking! (Step-by-Step Instructions)

Prep the Bananas: First, wash and peel the raw bananas. Cut them into small, bite-sized pieces. You can soak them in water with a little turmeric to prevent them from browning.
Temper the Spices: Heat the oil in a kadhai (wok) or a deep pan over medium heat. Once hot, add the jeera and rai. Let them splutter for a few seconds.
Add Aromatics: Now, add the hing, grated adrak, and chopped hari mirch. Sauté for about 30 seconds until fragrant. The aroma will fill your kitchen!
Spice it Up: Add the haldi powder, dhania powder, and lal mirch powder (if using). Sauté for another minute, stirring constantly to prevent burning.
Cook the Bananas: Add the chopped bananas to the pan. Mix well to coat them with the spices.
Simmer and Cook: Add salt to taste and a splash of water (about 1/4 cup). Cover the pan and let the sabzi simmer on low heat for about 15-20 minutes, or until the bananas are tender. Stir occasionally to prevent sticking.
Tangy Finish: Once the bananas are cooked, add the amchur powder. Mix well and cook for another minute.
Garnish and Serve: Garnish with fresh hara dhania. Your Kela ka Sabzi is ready!

Chef’s Tips for the Best Sabzi

Choose Firm Bananas: Make sure the raw bananas are firm and green, not too ripe.
Don’t Overcook: Overcooked bananas will become mushy. Keep an eye on them while simmering.
Adjust Spices: Feel free to adjust the spices to your liking. Add more or less chilli powder based on your preference.
Lemon Juice Substitute: If you don’t have amchur powder, a squeeze of lemon juice at the end works well too.

Cooking Options Galore!

Gas Stove: The traditional method, as described above, works perfectly.
Induction Stove: Follow the same steps as the gas stove method, adjusting the heat settings as needed.
Pressure Cooker: For a quicker version, pressure cook the bananas with the spices and a little water for 1-2 whistles. Be careful not to overcook!
Slow Cooker/Crockpot: This is a great option for a hands-off approach. Sauté the spices as usual, then add everything to the slow cooker and cook on low for 4-6 hours.
Microwave: While not ideal, you can microwave the bananas with the spices and a little water in a microwave-safe dish. Cook in intervals, stirring in between, until tender.
Air Fryer: Toss the bananas with the spices and a little oil. Air fry at 350°F (175°C) for about 10-12 minutes, shaking halfway through.

Nutritional Goodness

Kela ka Sabzi is a healthy and nutritious dish. Raw bananas are a good source of fiber, potassium, and vitamins. It’s also relatively low in calories and fat.

Serving Suggestions

Serve hot with roti, paratha, or puri.
It also pairs well with dal and rice for a complete meal.
A dollop of plain yogurt or raita on the side adds a cooling touch.

Time to Cook!

Now it’s your turn! I encourage you to try this simple yet satisfying Kela ka Sabzi recipe at home. It’s a fantastic way to explore the versatility of Indian cuisine. Share it with your family and friends and spread the deliciousness!

Happy cooking, everyone!

– Chef Curry Do-Pyaza

Kela ka Sabzi: Your Quick & Easy Banana Bonanza!