Raw Banana Sabzi - Kache Kele Ki Sukhi Sabzi - Spicy and Crispy Raw Banana Fry
Tasty and healthy raw bananas make a perfect stir fry sabzi and is liked by everyone.
हिन्दी में पढिये : Raw Banana Sabzi - Kache Kele Ki Sukhi Sabzi
Ingredients for Spicy and Crispy Raw Banana Fry
- Raw Banana- 6 ( 500 grams)
- Oil- 2 to 3 tbsp
- Green Coriander – 2 to 3 tbsp ( finely chopped )
- Cumin Seeds- ½ tsp
- Asafoetida- 1 pinch
- turmeric Powder- 1/3 tsp
- Coriander Powder- 1 tsp
- Green chilli – 2 Finely chopped
- Ginger – ½ tsp (paste )
- Red Chilli powder- ¼ tsp
- Mango Powder- ½ tsp
- Garam Masala – ¼ tsp
- Salt- ¾ tsp (or to taste )
How to make Raw Banana Sabzi
Rinse the raw bananas thoroughly for making the stir fry. Remove stalk from both the ends and drench them in bowl filled with water. Drain out the bananas from water and chop down in fine chunks along with peels.
Heat a pan over flame and add 2 tbsp oil to it. When the oil is hot, reduce the flame and add cumin seed, asafoetida, turmeric powder, coriander powder, green chili, ginger paste and saute for a while.
After this add chopped banana chunks, followed by salt and red chili powder. Mix everything really well and saute for a minute or so to coat the chunks nicely. Now add 1/4 cup water to the pan, cover and cook for 3 to 4 minutes on medium flame.
Remove the lid after 4 minutes and check the sabzi. Stir it a little and add some more water to the sabzi. Mix well. Cover and let it cook for 3 to 4 more minutes. Keep checking and stirring at regular intervals.
After 3 to 4 minutes check the sabzi again. Banana chunks have turned tender then before. Now mix mango powder, garam masala and some green coriander to it. Stir to mix well. It takes almost 12 minutes to cook the sabzi.
Raw banana stir fry is ready, transfer it to a plate and garnish with some green coriander. Serve this delicious raw banana stir fry with parantha, chapatti or rice and relish eating.
- Instead of mango powder you can add chopped tomatoes as well. For this, saute the tomatoes first in oil and then rest follow the same procedure.
- Keep checking and stirring the sabzi at regular intervals to prevent it from browning.
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