Methi Aur Kache Kele Ki Sabzi Recipe-Fenugreek Greens & Raw Banana Stir Fry
Sauteed methi combined with raw bananas and simple spices make a delicious side dish. Served with phulka or tawa paratha and a raita for a wholesome lunch.
Methi Aur Kache Kele Ki Sabzi Recipe is a stir fry recipe made from Fenugreek Greens & Raw Banana. These main ingredients are sauteed in a tadka of onions, tomatoes, ginger garlic paste and then combined with simple spices like red chilli powder, coriander powder, turmeric powder.
This is one of the many ways in which you can include fenugreek in your diet. Remember to soak the raw banana in water until they are used since they will brown when they are exposed to air. The bit of bitterness due to methi leaves is masked by addition of raw bananas.
If you like this recipe, try more recipes like
- 3 Raw Banana , cut into cubes
- 1 cup Methi Leaves (Fenugreek Leaves) , roughly chopped
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1 tablespoon Ginger Garlic Paste
- 1 Green Chilli , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Coriander Powder (Dhania)
- 2 teaspoons Cooking oil
- Salt , to taste
How to make Methi Aur Kache Kele Ki Sabzi Recipe-Fenugreek Greens & Raw Banana Stir Fry
To begin making Methi Kache Kele Ki Sabzi Recipe, peel the skin of the plantains, chop them into cubes and place them in a bowl of water until further cooking. This step is to avoid oxidation and the raw bananas from turning brownish.
Heat oil in a kadai, add the cumin seeds and let them splutter.
Once they splutter, add the onions and saute till the onions turn translucent.
Add the ginger garlic paste and saute for about a minute on low medium heat or till the raw smell vanishes.
Once the ginger garlic are cooked thoroughly, add the tomatoes and green chillies, saute until the tomatoes turn mushy.
Now add in the fenugreek leaves, red chilli powder, coriander powder and turmeric powder (haldi) and mix well.
Let the fenugreek leaves wilt a bit; once they do, drain all the water from the raw bananas and add them to the kadai/pan. You can add a bit of water as well, to help them cook evenly and without sticking to the kadai.
Season with salt and mix everything well. Cover and cook the Methi Kache Kele Ki Sabzi . This will take around 10 minutes on medium heat.
Once the plantains are cooked, saute Methi Kache Kele Ki Sabzi till the water dry out. Switch off the heat.
"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.