Kacche Kele Ki Sabji Recipe
Kacche Kele Ki Sabji is a vegetarian South Indian style stir fry made with green banana or plantain. It is gluten free, vegan, tasty, and crispy to the core.
Servings: 4
Calories: 223kcal
Equipment
- Heavy Indian Kadhai
Ingredients
- 2 medium-size plantain (kaccha kela)
- ⅛ Cup mustard oil (see notes)
- 1 teaspoon mustard seeds
- 1 teaspoon white urad dal
- 2 tablespoon curry leaves
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 ¼ teaspoon salt or to taste
Ingredients For Masala Paste:
- ¼ Cup dessicated coconut
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 2 dried red chilles
- ¼ Cup fresh coriander stalks
- 2 garlic cloves (see notes)
Instructions
- Make slits in the skin of the plantain. Remove the thick green skin. Soak the plantain in water for 5 minutes.
- Dice the plantain into bite size pieces as shown in the video.
- Next, grind the ingredients for masala paste to a coarse powder without using water in a spice grinder or mixer. Keep it aside.
- Heat oil in a heavy bottom kadhai. Once the oil is hot, add mustard seeds, urad dal, and curry leaves. Fry for 30 - 40 seconds or till dal becomes light golden.
- Add the chopped plantain along with salt, red chilli powder, and turmeric. Stir to combine. Cook covered for 10 minutes over low to medium heat or till plantain is fully cooked.
- Once the plantain is cooked through and crisp, add the masala paste prepared earlier. Stir to combine. Sprinkle freshly chopped coriander leaves.
- Serve Kacche Kele Ki Sabji warm with chapati.
Video
Notes
- Adding garlic is optional. You can make the masala paste without garlic as well.
- For cooking you can use coconut oil, mustard oil, ghee, or groundnut oil.
Nutrition
Calories: 223kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 744mg | Potassium: 573mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1875IU | Vitamin C: 324mg | Calcium: 103mg | Iron: 3mg