Kachcha Kela Masala Sabzi Recipe (Raw Banana with Tomatoes & Spices)
Discover the delightful flavors of Kachcha Kela Masala Sabzi, a traditional Indian dish featuring tender raw bananas, juicy tomatoes, and an aromatic blend of spices. This recipe, which serves four, is not only easy to prepare but also makes for a satisfying vegetarian lunch option that can be enjoyed alongside your favorite dal or served in a lunch box.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Bananas | 2 |
| Tomatoes (finely chopped) | 2 |
| Ginger (grated) | 1 inch |
| Bay Leaves (Tej Patta) | 2 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Red Chili Powder | To taste |
| Salt | To taste |
| Oil | 1 teaspoon |
| Water | 1/4 cup |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 150 |
| Protein | 2g |
| Carbohydrates | 30g |
| Dietary Fiber | 3g |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Sodium | Varies with salt added |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 40 |
| Total | 50 |
Instructions
To embark on your culinary journey with Kachcha Kela Masala Sabzi, the first step involves cooking the raw bananas. Begin by peeling the bananas and cutting them in half. Place these banana halves into a pressure cooker, adding 1/4 cup of water. Securely cover the cooker with its lid and place the weight on top. Pressure cook the bananas until you hear 3 to 4 whistles, then turn off the heat, allowing the pressure to release naturally.
Once the pressure has dissipated, carefully open the cooker, peel the bananas, and dice them into bite-sized pieces, setting them aside for later.
Next, it’s time to create the flavorful masala that will bring the dish to life. Heat a teaspoon of oil in a heavy-bottomed pan or wok over medium heat. Add the grated ginger, finely chopped tomatoes, turmeric powder, asafoetida, bay leaves, garam masala, coriander powder, and red chili powder. Stir these ingredients well, allowing the tomatoes to soften and the spices to release their fragrant aromas.
Now, add the cooked and diced raw bananas to the pan, along with salt to taste. Gently stir to combine, ensuring that the masala coats the banana pieces evenly. Lower the heat, cover the pan, and allow the Kachcha Kela Masala Sabzi to simmer for about 5 minutes. This step is crucial as it helps the flavors meld beautifully, enhancing the overall taste of the dish.
Once the cooking time is complete, taste your sabzi and adjust the salt and spices according to your preference. Your Kachcha Kela Masala Sabzi is now ready to be served!
For the perfect lunch, serve this delightful dish alongside your favorite dal, rice, or chapati. Not only will it nourish your body, but it will also fill your kitchen with the tantalizing aromas of Indian cuisine, making it an experience to savor. Enjoy your meal!
