Raw Banana and Ladyfinger Sabzi Recipe (Kaccha Kela Aur Bhindi Ki Sabzi)
Introduction
The Raw Banana and Ladyfinger Sabzi, also known as Kaccha Kela Aur Bhindi Ki Sabzi, is a delightful North Indian side dish that brings together two unique vegetablesโraw banana (Kaccha Kela) and ladyfinger (Bhindi). What makes this recipe stand out is its simplicity and the absence of onions and garlic, aligning perfectly with Ayurvedic cooking principles. With the subtle flavors of turmeric, black pepper, and garam masala, this dish is aromatic and full of goodness. It’s diabetic-friendly, low in calories, and can be paired beautifully with curd rice or phulkas for a wholesome meal.
Cuisine: North Indian
Course: Side Dish
Diet: Diabetic Friendly
Ingredients
| Ingredients | Quantity |
|---|---|
| Ladyfinger (Bhindi) | 300 grams, chopped |
| Raw Banana (Kaccha Kela) | 2 medium-sized |
| Turmeric Powder | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Dry Mango Powder | 1 teaspoon |
| Salt | To taste |
| Oil | 1 tablespoon |
| Red Chili Powder | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Powder | 1/2 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~25 g |
| Protein | ~3 g |
| Fat | ~4 g |
| Fiber | ~6 g |
| Sodium | ~250 mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Instructions
-
Prepare the Raw Banana:
Start by peeling the raw bananas and cutting them into small pieces. Set them aside. -
-
Cook the Raw Banana:
In a pressure cooker, add the chopped raw banana, 1/2 cup of water, turmeric powder, and salt. Close the lid of the cooker and cook for about 3 whistles. Once done, turn off the heat and allow the pressure to release. Open the cooker and let the raw bananas cool for a few minutes. -
Prepare the Ladyfinger:
While the raw bananas cool, heat oil in a large pan or skillet. Once the oil is hot, add cumin seeds and asafoetida (hing). Let them crackle for a few seconds to release their flavors. -
Cook the Ladyfinger:
Add the chopped ladyfinger (bhindi) to the pan along with some salt. Stir well and cook on medium heat for about 10 minutes, or until the ladyfinger softens and becomes tender. -
Combine and Season:
Once the ladyfinger is cooked, add the cooked raw banana to the pan. Sprinkle in the dry mango powder, black pepper powder, red chili powder, coriander powder, and garam masala powder. Stir everything together, making sure the spices coat the vegetables evenly. -
Cook the Mixture:
Let the sabzi cook for another 4-5 minutes on low heat, allowing the flavors to blend together. Stir occasionally to prevent it from sticking to the pan. -
Serve:
Once the dish is ready, turn off the heat. Transfer the sabzi to a serving bowl and garnish with freshly chopped coriander leaves.
Serving Suggestions
The Raw Banana and Ladyfinger Sabzi pairs perfectly with Dal Palak, Bottle Gourd Raita, and Phulkas for a complete, nutritious meal. For a lighter option, you can also serve it with Curd Rice, which complements the savory and mildly spicy flavors of the sabzi.
Tips and Variations
- For a Crispier Texture: If you prefer a crisper texture for the ladyfinger, you can shallow fry it before adding it to the pan. This will give the sabzi a delightful crunch.
- Spice Level: Adjust the amount of red chili powder based on your preferred spice level. You can also add a pinch of garam masala or some green chilies for extra heat.
- Vegetarian Protein: Add some cooked lentils or chickpeas to make this dish more protein-packed and filling, making it suitable for a main course as well.
Enjoy this flavorful, aromatic, and healthy Raw Banana and Ladyfinger Sabzi that captures the essence of North Indian flavors while staying true to Ayurvedic principles!
