Make the most of methi season by making a unique and healthy sabzi using raw bananas and fenugreek leaves.
Kacche Kele and Methi ki Sabzi
Serves : 2
Time to Prepare : 25 minutes
Ingredients
3 Kacche Kele / Raw Plantains
1/2 inch ginger, grated or finely chopped
1/2 onion finely chopped
1 green chilli finely chopped
1 bunch finely chopped methi / fenugreek leaves : 1 – 1.5 cup
salt to taste
1/2 tsp methi / fenugreek seeds
1/2 tsp turmeric powder
1/4 tsp amchoor or 1/2 tsp lemon juice
Vegetable oil to fry
Method
– Peel the plantains, and cut into 1/2 inch cubes, and boil in boiling water for 3-4 minutes, and then strain it.
– Heat some oil in a pan and add the methi seeds, it will crackle a bit, now add the ginger, onions, and green chilies, and let it fry for 1/2 minute.
– Now add the plantains, and fry for 2 minutes, keep frying, and let it not stick to the bottom.
– Add the salt and turmeric powder, and stir once again, now add the methi leaves, and fry for another 2 minutes, till the leaves wilt, and stick to the plantain pieces.
– You will need to cook it for another 5 minutes on simmer with a lid covering the pan, it cooks completely and doesn’t stick to the bottom as it gets the required moisture from the closing of the pan.
– Add the Amchoor powder, or the lemon juice in the last 2 minutes, it adds a new dimension.
Recipe by Swati Raman Garg
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