Ajwaini Kache Kele Ki Sabzi Recipe -Plantains Cooked With Caraway Seeds
Ajwaini Kache Kele Ki Sabzi Recipe is a delicious dish prepared using raw banana's or plantains spiced with the caraway seeds. Serve with a dal and phulka for a weeknight lunch or dinner.
Ajwaini Kache Kele Ki Sabzi Recipe is a delicious dish prepared using raw banana's or plantains spiced with the caraway seeds. Amchur powder adds a slight tanginess to the dish. The addition of caraway seeds to the plantains, aids in better digestion. The plantains are cooked in simple spices adding flavour and delicious taste. This sabzi is cooked without onion and garlic, therefore you can also make it during your fasting days.
If you like this recipe, you can also try other Raw Banana Recipes such as
- 3 Raw Banana , cut into small cubes
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoons Ajwain (Carom seeds)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Amchur (Dry Mango Powder)
- 3 teaspoons Cooking oil
- 2 teaspoons Coriander (Dhania) Leaves , finely chopped for garnish
- Salt , to taste
How to make Ajwaini Kache Kele Ki Sabzi Recipe -Plantains Cooked With Caraway Seeds
To begin making Ajwaini Kache Kele Ki Sabzi Recipe, peel the outer covering of the raw bananas, chop them into cubes and place them in a bowl of water until further use, to avoid the discolouration.
Heat oil in a heavy bottomed pan, add the cumin seeds and let it splutter. Slightly crush the caraway seeds between your palms and add it to the oil to flavour it.
Drain the raw banana cubes from water and add it to the pan and mix well. Add the coriander powder, turmeric powder, red chilli powder, season with salt and mix well.
Let the raw banana cook to 3/4th with the lid closed. Now, keep sauteeing the plantains until they are well cooked and turns crispy on the outside. This will take around 5 minutes.
Add in the amchur powder, coriander leaves, mix the Ajwaini Kache Kele Ki Sabzi well and switch off the heat. Remove Ajwaini Kache Kele Ki Sabzi into a serving bowl.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.