About Kache Kele Ki Sabzi Recipe: The raw banana curry is the famous dish of south India. Just as in the north, rice with Kadhi or Rajma is considered best. In the south, there is a tradition of eating rice with raw banana curry.
How to make kache kele ki sabzi
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- In a mixture jar, pour in garlic cloves, ginger, green chilies, and mustard seeds. Make a smooth paste.
- Marinate banans with turmeric powder, coriander powder, spices paste, and mustard oil.
- Shallow fry bananas.
- Saute cumin seeds, carom seeds, and onion.
- Add the paste and dry spices. Pour in 1 cup of plain yogurt
- Add fried banana and salt.
Ingredients
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- raw banana (buy good quality, blemish-free bananas)
- whole spices (cumin seeds, carom seeds, black mustard seeds)
- dried spices (ground red chili, ground Kashmiri red chili, ground turmeric, ground coriander, and garam masala)
- dried fenugreek leaves, coriander greens (for flavor)
- salt, mustard oil, plain yogurt
- and for the veggies:
- garlic, ginger, green chilies, onion, tomato, and coriander leaves
Watch – How to make kache kele ki sabzi at home
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A Few Final Thoughts
These thoughts are also available in the recipe card so that you can print them:
- Serving: Serve it hot with naan, roti, or rice.
- Additions: You may add amchur powder to give a slight tanginess to the dish.
- Substitutions: Mustard oil can be replaced with any other vegetable oil.
- Caution: Dip banana pieces in water to prevent oxidization.
This sabzi goes well with naan, chapati, or paratha. Also, do check my other curry recipes:
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Learn how to make keto-friendly, gluten-free, and lip-smacking Kache Kele Ki Sabzi/Raw Banana Curry. You'll never forget the taste.Recipe Card For Kache Kele Ki Sabzi Recipe:
Kache Kele Ki Sabzi | (Raw Banana Curry)
Ingredients
- 20 grams garlic
- 4 grams green chili whole
- 15 grams ginger
- 3 grams black mustard seeds
- 200 grams raw banana peeled-chopped
- 2.5 grams ground turmeric
- 3 grams ground coriander
- 6.5 grams salt
- 100 grams mustard oil
- 3 grams cumin seeds
- 1 gram carom seeds
- 70 grams onion grated
- 100 grams tomato puree
- 1 gram ground red chili
- 2 grams ground kashmiri red chili
- 200 grams plain yogurt
- 15 grams fenugreek leaves dried
- 2 grams garam masala
- 20 grams coriander leaves
Instructions
- In a mixture jar, pour in garlic cloves, ginger, green chilies, and mustard seeds. Now, blend all ingredients to make a fine paste.
- In a mixing bowl, add banana pieces, about ¼ tsp of turmeric powder, ¼ tsp of coriander powder, ¼ tsp of salt and about 2 tsp of mustard oil. Now, mix well to incorporate all the ingredients.
- Now, add about 1 tsp of paste we prepared earlier and mix well with the ingredients.
- Fry the coated banana pieces. Fry until brown, this process will take about 4 to 5 minutes. Keep aside.
- Heat the leftover oil from frying and heat it in a pan. Add cumin seeds, carom seeds, and onion. Saute for 3 minutes.
- Add tomato puree and saute until oil separates from the mixture.
- Next. add the masala we prepared earlier and mix it well.
- Add about ½ tsp of turmeric powder, coriander powder, red chili powder, and Kashmiri red chili powder. Mix well until you get a solid paste of all the ingredients.
- Pour in 1 cup of plain yogurt. Mix well and stir continuously until oil separates from the mixture.
- Add fried bananas and combine all the ingredients.
- Add salt, mix well, add then add 1 cup of water. Cover and cook for 1 minute.
- Add dried fenugreek leaves, garam masala, and coriander greens. Mix well.
Video
Notes
- Serving: Serve it hot with naan, roti, or rice.
- Additions: You may add amchur powder to give a slight tanginess to the dish.
- Substitutions: Mustard oil can be replaced with any other vegetable oil.
- Caution: Dip banana pieces in water to prevent oxidization.
2 comments
I have tried to cook raw banana many times before (dry as well as curry) but turned out to be common flavor only.
Tried this recipe today, I am bound to say yummyliocious!!
Amazing flavor, colours & taste as well
Loved it with hot paranthas !!
Thank you !!
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