Paka Kela Ki Sabzi Recipe | Paka Kela nu Shaak | Gujarati Jain Recipe

You must try this delicious Banana Sabzi which is a Gujarati Jain recipe made from ripe bananas with absolutely no use of onion or garlic, making it a simple recipe that can be put together in a jiffy. Serve it along with hot phulkas and kadhi for a delightful lunch or dinner.

Archana Doshi
4601 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
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 3 cups Ripe Bananas , cubed
  • 1/4 cup 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 (Rai/ Kadugu)
  • 1 sprig Curry leaves , finely chopped
  • 2 teaspoons Oil
  • Salt , to taste

How to make Paka Kela Ki Sabzi Recipe | Paka Kela nu Shaak | Gujarati Jain Recipe

  1. To begin making the Paka Kela Nu Shaak; prepare all the ingredients and keep them ready.

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

  3. Add the asafoetida, turmeric powder, red chilli powder and give it a stir.

  4. Stir in the banana and the besan 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.

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

  6. 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.