Kaccha Kela Aur Bhindi Ki Sabzi (Raw Banana and Okra Stir-Fry)
This delightful recipe combines the mild, nutty flavor of raw banana with the tender crunch of okra (ladyfinger), creating a unique side dish thatβs full of flavor and texture. Itβs a perfect accompaniment to a variety of Indian meals, especially when served with phulkas or dal. This North Indian-style sabzi is diabetic-friendly, making it a healthy addition to your meal plan.
Ingredients
| Ingredient | Quantity |
|---|---|
| Okra (Bhindi) | 300 grams, chopped |
| Raw Banana (Kaccha Kela) | 2, peeled and chopped |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Mango Powder (Amchur) | 1 teaspoon |
| Salt | To taste |
| Oil | For frying |
| Red Chilli Powder | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Side Dish
Diet: Diabetic Friendly
Instructions
Step 1: Prepare the Raw Banana
Start by peeling and chopping the raw bananas into bite-sized pieces. Set them aside for later use. In a pressure cooker, add the chopped raw banana pieces along with 1/2 cup of water, turmeric powder, and salt. Close the lid and cook on medium heat until the cooker releases 3 whistles. Once done, turn off the gas and allow the pressure to release. Open the cooker and set the cooked raw banana aside to cool.
Step 2: Cook the Okra
While the raw banana is cooling, heat oil in a pan or kadhai over medium heat. Once the oil is hot, add cumin seeds and asafoetida (hing). Let the cumin seeds crackle, which will release their aromatic flavors into the oil. Add the chopped okra to the pan along with a pinch of salt. Cook the okra, stirring occasionally, for about 10 minutes or until the okra becomes tender and soft. Ensure the okra is cooked well, but not mushy.
Step 3: Combine Raw Banana and Okra
Once the okra is cooked, add the cooked raw banana pieces to the pan with the okra. Stir gently to combine. Now, add the mango powder (amchur), black pepper powder, red chili powder, coriander powder, and garam masala powder. Mix everything well, ensuring that the spices coat the vegetables evenly. Allow the mixture to cook for an additional 4-5 minutes, letting the flavors blend together. Once done, turn off the heat.
Step 4: Serve
Transfer the cooked sabzi to a serving bowl. Garnish with freshly chopped green coriander for a touch of color and freshness. This dish pairs wonderfully with dal, phulka, or a side of raita.
Enjoy this simple yet flavorful Kaccha Kela Aur Bhindi Ki Sabzi as part of your meal, perfect for a nutritious and satisfying side dish that everyone will love.
This recipe, while simple, packs a punch with the combination of spices and the unique pairing of raw banana and okra. Itβs ideal for those seeking a lighter, diabetic-friendly dish without compromising on taste. The tangy amchur and warming garam masala add depth to the flavor profile, making it a standout in any Indian meal.
Try this Kaccha Kela Aur Bhindi Ki Sabzi for your next family dinner, and serve it alongside your favorite Indian curries and breads!
