Ajwaini Kache Kele Ki Sabzi (Plantains Cooked with Caraway Seeds)
Introduction:
Ajwaini Kache Kele Ki Sabzi is a simple yet flavorful Indian side dish that uses raw bananas (or plantains), a wonderful base for absorbing aromatic spices. This dish is cooked with caraway seeds (ajwain), cumin, and amchur powder, which bring a delightful balance of earthy, tangy, and mildly spicy flavors. Perfect for those following a vegetarian diet, it can also be enjoyed during fasting days as it is free from onion and garlic. The addition of caraway seeds not only enhances the flavor but also aids in digestion, making this sabzi both tasty and beneficial.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Banana (Plantains) | 3, cut into small cubes |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Oil | 3 teaspoons |
| Coriander Leaves (Dhania) | 2 teaspoons, finely chopped for garnish |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Instructions:
-
Prepare the Raw Bananas:
- Start by peeling the raw bananas (plantains) and cutting them into small cubes. To prevent discoloration, place them immediately in a bowl of water and set aside.
-
Heat the Spices:
- Heat oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add cumin seeds and let them splutter, releasing their aromatic fragrance.
- Gently crush the ajwain (caraway seeds) between your palms to release their essential oils and add them to the hot oil. This step infuses the oil with the distinct flavor of caraway.
-
Cook the Plantains:
- Drain the raw banana cubes and add them directly to the pan. Stir the plantains to coat them evenly with the oil and spices.
- Add the coriander powder, turmeric powder, red chili powder, and salt. Mix well to ensure the plantains are coated with the spices.
-
Cook the Plantains:
- Cover the pan with a lid and let the plantains cook for about 10 minutes, or until they are about three-quarters cooked. During this time, the plantains will soften and absorb the spice flavors.
- Once the plantains are tender, remove the lid and continue to sauté them for another 5 minutes, stirring occasionally. This will help the plantains become slightly crispy on the outside, enhancing their texture.
-
Finish the Dish:
- Once the plantains are fully cooked and crispy on the outside, add amchur (dry mango powder) to give the dish a tangy kick. Stir well to combine all the ingredients.
- Garnish with freshly chopped coriander leaves for a burst of freshness and color.
-
Serve:
- Transfer the Ajwaini Kache Kele Ki Sabzi to a serving bowl and serve it hot. This dish pairs wonderfully with phulka (Indian flatbreads) and dal palak (spinach dal), making for a wholesome and satisfying meal.
Tips for a Perfect Ajwaini Kache Kele Ki Sabzi:
- If you prefer a milder flavor, you can adjust the quantity of red chili powder to suit your taste.
- For extra crispiness, you can increase the sautéing time after covering the plantains with the lid.
- If you want to enhance the flavor further, you can drizzle a little lemon juice before serving.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 30 g |
| Protein | 2 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sodium | ~180 mg |
This Ajwaini Kache Kele Ki Sabzi is not only a delicious and satisfying dish but also a healthy and nourishing addition to your weekly meal plan. The raw bananas are rich in fiber, and the caraway seeds and amchur provide digestive benefits, making it an ideal option for those seeking lighter, easily digestible meals. Enjoy this delightful dish as part of your Indian-inspired cuisine or during fasting days for a wholesome, flavorful meal.
