Fenugreek and Raw Banana Sabzi Recipe – A Delightful Fenugreek Greens and Raw Banana Stir Fry
Fenugreek and Raw Banana Sabzi (Methi Aur Kache Kele Ki Sabzi) is a savory, healthy, and flavorful Indian stir-fry made from fresh fenugreek leaves (methi) and raw bananas (kache kele). The dish brings together the bitterness of methi with the subtle sweetness of raw bananas, balanced with a simple, yet aromatic tadka (tempering) of onions, tomatoes, and spices. This vegetarian side dish pairs wonderfully with Indian flatbreads, rice, or dal. It’s not only delicious but also nutritious, packed with fiber, vitamins, and minerals.
This easy-to-make recipe features a combination of familiar spices like turmeric, red chili powder, and coriander powder, which add warmth and depth of flavor. With the addition of ginger-garlic paste and a touch of cumin, the resulting stir fry is aromatic and satisfying. Whether you are looking to elevate a simple meal or preparing a special Indian feast, this Methi Aur Kache Kele Ki Sabzi is sure to be a crowd-pleaser.
Ingredients for Fenugreek and Raw Banana Sabzi
| Ingredient | Quantity |
|---|---|
| Raw Banana | 3, cut into cubes |
| Methi Leaves (Fenugreek Leaves) | 1 cup, roughly chopped |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Ginger Garlic Paste | 1 tablespoon |
| Green Chilli | 1, finely chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 130 kcal |
| Protein | 2.5 g |
| Carbohydrates | 25 g |
| Fiber | 4.8 g |
| Fat | 3.8 g |
| Sodium | 150 mg |
| Potassium | 850 mg |
| Vitamin A | 290 IU |
| Vitamin C | 18 mg |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serving Size: 4 servings
Step-by-Step Instructions to Make Fenugreek and Raw Banana Sabzi
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Prepare the Raw Bananas:
- Start by peeling the skin of the raw bananas and cutting them into small cubes.
- To prevent the raw bananas from oxidizing and turning brown, place the cut cubes in a bowl of water. This will keep them fresh until you are ready to cook.
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Prepare the Tadka:
- Heat 2 teaspoons of oil in a kadai (wok) or a deep pan over medium heat.
- Once the oil is hot, add 1 teaspoon of cumin seeds (jeera) and allow them to splutter. This step infuses the oil with a fragrant, earthy flavor.
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Sauté the Onions and Aromatics:
- Add the finely chopped onions to the pan. Sauté for about 2-3 minutes until the onions become soft and translucent.
- Add 1 tablespoon of ginger-garlic paste to the pan and sauté for another minute. Stir well to ensure the ginger-garlic paste is fully incorporated and the raw smell disappears.
-
Add Tomatoes and Green Chilli:
- Now, add the finely chopped tomatoes and 1 finely chopped green chili to the pan. Stir the mixture and cook until the tomatoes become soft and mushy, which should take about 3-4 minutes.
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Cook the Methi Leaves:
- Add the chopped methi leaves (fenugreek) to the pan along with the red chili powder, coriander powder, and turmeric powder (haldi). Mix well, and allow the methi to wilt. This will take about 2-3 minutes.
-
Add Raw Banana:
- Once the methi leaves are slightly wilted, drain all the water from the raw banana cubes and add them to the pan. Stir everything to combine well. If necessary, add a little water (about 1-2 tablespoons) to help cook the raw bananas evenly.
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Cook the Sabzi:
- Season the dish with salt to taste, and mix everything thoroughly.
- Cover the pan and cook for around 10 minutes on medium heat, stirring occasionally. The raw bananas should become tender and absorb the flavors of the spices.
-
Final Stir Fry:
- Once the raw bananas are cooked through, uncover the pan and continue to sauté the sabzi for a few more minutes to let any excess water evaporate, allowing the flavors to meld together beautifully.
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Serve:
- Once the water has evaporated and the sabzi reaches a dry consistency, switch off the heat.
- Serve the Methi Aur Kache Kele Ki Sabzi hot with Tawa Paratha, Lobia Masala, and a refreshing Carrot-Cucumber-Tomato Salad.
Tips for Making the Best Fenugreek and Raw Banana Sabzi
- Methi leaves: Methi can be slightly bitter, so it’s a good idea to wash the leaves thoroughly to remove any bitterness. If you find them too bitter, you can even soak them in a little water and rinse before cooking.
- Raw bananas: Be sure to use raw bananas (not ripe ones) for this dish, as ripe bananas will not hold their shape when cooked and will make the sabzi mushy.
- Add water: If the raw bananas are too dry or are sticking to the pan while cooking, you can add a little water to help them cook properly.
- Spices: Adjust the quantity of red chili powder and green chili to suit your taste. If you prefer a milder version, reduce the chili.
- Serving suggestion: This sabzi is best enjoyed with Indian flatbreads like roti or paratha, or even with steamed rice for a wholesome meal.
Why You’ll Love This Fenugreek and Raw Banana Sabzi
Methi Aur Kache Kele Ki Sabzi is a perfect blend of bitter and sweet, combining the unique flavors of fresh fenugreek leaves with the subtle sweetness of raw banana. It’s an incredibly nutritious dish packed with dietary fiber, antioxidants, and essential vitamins. This recipe is a great way to include more greens in your diet while enjoying the familiar, comforting flavors of Indian cuisine. It’s simple yet bursting with flavor, making it the ideal side dish for any meal.
The next time you want to try something different and healthy, this Fenugreek and Raw Banana Sabzi will surely satisfy your cravings. Enjoy it with your loved ones and share the goodness of homemade Indian food!
Other Recipes You Might Like:
- Aloo Methi Sabzi (Potato Fenugreek Stir Fry)
- Baingan Bharta (Smoky Roasted Eggplant Curry)
- Chana Masala (Chickpea Curry)
- Methi Paratha (Fenugreek Flatbread)
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