Paka Kela Ki Sabzi Recipe - Gujarati Jain Recipe

Paka Kela Ki Sabzi Recipe is a jain recipe of raw bananas made Gujarati style with absolutely no use of onion or garlic, making it a simple recipe that can be put together in a jiffy. Pack it in a lunch box with phulkas with a glass of buttermilk.

Archana Doshi
Paka Kela Ki Sabzi Recipe -  Gujarati Jain Recipe
999 ratings.

Paka Kela Ki Sabzi Recipe is a Gujarati Jain dish that is made from ripe bananas, that are sautéed with turmeric, asafoetida, curry leaves and chillies. The sweet and spicy combination that arises from the bananas and chillies makes it a delectable dish. 

Serve Paka Kela Ki Sabzi along with of Phulka, Gujarati Dal and a bowl of dahi. 

If you like this recipe, you can also try other Vegetable recipes such as

  1. Lauki Badi Ki Sabzi Recipe
  2. Malvani Kurkuri Bhindi Recipe
  3. Senai Kizhangu Varuval Recipe

Course: Dinner
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 3 cups Ripe Bananas , cubed
  • 2 tablespoons Gram flour (besan)
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Mustard seeds
  • 5 Curry leaves , finely chopped
  • 2 teaspoons Cooking oil
  • Salt , to taste

How to make Paka Kela Ki Sabzi Recipe - Gujarati Jain Recipe

  1. To begin making the Paka Kela Nu Shaak; In a large bowl combine the bananas, asafoetida, turmeric powder, red chilli powder, salt, gram flour and set aside.

  2. Heat oil in a pan on medium high; add the mustard seeds, cumin seeds and curry leaves and allow it to crackle.

  3. Stir in the banana mixture into the above seasoning and stir gently until the gram flour and condiments gets well coated around the ripe banana, for about 3 to 4 minutes. Turn off heat and transfer to a serving dish.

  4. Serve Paka Kela Ki Sabzi along with of PhulkaGujarati Dal and a bowl of dahi. 

  5. Note: The Paka Kela Ki Sabzi has to be prepared just a few minutes before you are ready to serve your meal. When it stays for a longer time, the bananas tend  to lose their texture and the dish can get too soggy.

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Last Modified On Friday, 05 October 2018 10:58
     
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