Ajwaini Kache Kele Ki Sabzi – A Flavorful Indian Side Dish of Plantains with Caraway Seeds
Ajwaini Kache Kele Ki Sabzi is a delightful vegetarian side dish made from raw plantains (also known as raw bananas), cooked with a blend of aromatic spices and caraway seeds (ajwain). This dish is an absolute treat for anyone who enjoys the bold, earthy flavors typical of Indian cuisine. The caraway seeds give a unique, slightly peppery flavor to the dish, while the plantains absorb the spices perfectly, creating a harmonious balance of textures and tastes. Served typically with Phulka (Indian flatbread) and Dal Palak (lentils with spinach), it makes a nutritious, satisfying meal.
Whether you’re a fan of Indian food or new to the cuisine, this dish offers a delicious introduction to the world of spices and flavors. The best part is how easy and quick it is to make, with a preparation time of just 10 minutes and a cooking time of 20 minutes.
Ingredients (for 4 servings):
| 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) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Sunflower Oil | 3 teaspoons |
| Coriander Leaves (Dhania) | 2 teaspoons, finely chopped (for garnish) |
| Salt | To taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150-170 kcal |
| Carbohydrates | ~30g |
| Protein | ~2g |
| Fat | ~5g |
| Fiber | ~3g |
| Sodium | ~250mg |
| Vitamin C | ~10% RDI |
Preparation Instructions:
Step 1: Prepare the Raw Bananas
- Begin by peeling the outer skin of the raw bananas (plantains). Cut them into small, bite-sized cubes.
- To prevent discolouration, place the cut cubes in a bowl of water until you’re ready to cook them.
Step 2: Temper the Spices
- Heat 3 teaspoons of sunflower oil in a heavy-bottomed pan over medium heat.
- Once the oil is hot, add 1 teaspoon of cumin seeds (jeera). Let them splutter for a few seconds, releasing their fragrance.
- Slightly crush 2 teaspoons of ajwain (caraway seeds) between your palms to release the essential oils, then add them to the pan. Stir to mix and allow the spices to infuse the oil.
Step 3: Cook the Plantains
- Drain the raw banana cubes from the water and add them directly to the pan with the tempered spices.
- Mix the plantains with the spices and ensure they are evenly coated.
- Add 2 teaspoons of coriander powder (dhania), 1 teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder (haldi), and salt to taste. Stir well to combine all the spices.
Step 4: Let the Plantains Cook
- Cover the pan with a lid and let the raw bananas cook for about 10-12 minutes, stirring occasionally. The plantains should soften to about 3/4th of their cooking time during this stage.
- After that, uncover the pan and sauté the plantains until they turn golden and crispy on the outside. This step should take around 5 minutes.
Step 5: Add the Finishing Touches
- Once the plantains are cooked and crispy, sprinkle 1 teaspoon of amchur (dry mango powder) for that tangy kick, and toss in the finely chopped coriander leaves for a fresh, herby flavor.
- Mix well to incorporate the flavors, then switch off the heat.
Step 6: Serve
- Transfer the Ajwaini Kache Kele Ki Sabzi to a serving bowl. Garnish with a few extra coriander leaves if desired.
- This dish pairs wonderfully with Phulka (Indian flatbread) and a hearty bowl of Dal Palak (lentils with spinach) for a complete meal.
Tips and Variations:
- For added flavor: You can also include a pinch of garam masala or a sprinkle of asafoetida (hing) for an additional layer of complexity.
- For extra crunch: Toasted peanuts or cashews can be added during the final stage for a delightful crunch.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Simply reheat before serving.
Conclusion:
Ajwaini Kache Kele Ki Sabzi is a flavorful and nutritious side dish that’s simple to prepare and packed with vibrant Indian spices. The combination of caraway seeds and raw plantains creates a rich, earthy flavor profile that is both unique and satisfying. This vegetarian dish can easily become a regular part of your meal rotation, offering a delightful break from more common vegetable preparations. Perfect for those who enjoy exploring Indian cuisine, it’s sure to impress at both family dinners and festive occasions alike. Enjoy it with phulka and dal for an authentic, wholesome meal.
