Kachcha Kela Masala Sabzi Recipe (Raw Banana with Tomatoes & Spices)
Kachcha Kela Masala Sabzi Recipe is a wholesome way to prepare the raw bananas. The raw bananas are first cooked and then tossed along with spices and tomatoes to make a good side dish along with your main course meal. Serve the Kachcha Kela Masala Sabzi Recipe along with favorite Dal for a lunch or even pack it into a lunch box.
Did you Know: Bananas are a good source of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since one medium-sized banana contains a whopping 400-plus mg of potassium, the inclusion of bananas in your routine meal plan may help to prevent high blood pressure and protect against atherosclerosis. A second type of cardiovascular benefit from bananas involves their sterol content. These sterols look structurally similar to cholesterol, they can block the absorption of dietary cholesterol. By blocking absorption, they help us keep our blood cholesterol levels in check.
If you like this recipe, you can also try other Dry Vegetable recipes such as
- 2 Raw Banana
- 2 Tomatoes , finely chopped
- 1 inch Ginger , grated
- 2 Bay leaves (tej patta)
- 1 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- Red chilli powder , as required to taste
- Salt , as required to taste
How to make Kachcha Kela Masala Sabzi Recipe (Raw Banana with Tomatoes & Spices)
To begin making the Kachcha Kela Masala Sabzi Recipe, we will first cook the raw bananas in the pressure cooker. Cut the raw bananas in half and place it in the cooker. Add 1/4 cup of water, cover the cooker and place the weight on. Pressure cook until you hear 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Once the pressure has released, open the cooker and peel the skin of the bananas. Cut them into dices and keep aside.
The next step is to make the masala and cook the kachcha kela sabzi. Heat a teaspoon of oil in a heavy bottomed pan or a wok. Add the grated ginger, tomatoes, turmeric, asafoetida, bay leaves, garam masala, coriander powder and red chili powder.
Stir all the ingredients well and add the cooked raw banana and salt and stir to combine. Turn the heat to low, cover the pan and cook the Kela Masala Sabzi until you see the masala is well coated with the sabzi. This will take about 5 minutes.
Once done, check the salt and spices and adjust to suit your taste.
Serve the Kachcha Kela Masala Sabzi Recipe along with favorite Dal for a lunch or even pack it into a lunch box.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"