Kela Ki Subji
Kela Ki Subji
Ingredients
- 3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana
- 1 tbsp oil
- 1/2 tbsp cumin seeds (jeere)
- 1/8 tbsp asafetida (hing)
- 1 green chili minced, adjust to taste
- Pinch of turmeric (haldi)
- 1 tbsp finely chopped ginger
- 1/2 tbsp salt adjust to taste
- 1/2 tbsp mango powder (amchoor)
- 2 tbsp chopped cilantro (hara dhania)
- 2 tbsp water
Instructions
- Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.
- Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.
- Turn off the heat and add salt and cilantro mix gently and serve.
Indulge in Kele Ki Subji: A Unique Indian Dish
Kele ki Subji, also known as banana curry, is a unique and flavorful Indian dish that combines ripe bananas with a blend of spices to create a sweet and sour vegetable curry. This kele ki subji recipe is perfect Vegetables Curry/Gravy recipe for those looking to try something healthy, vegan, different and delightful.
The Essence of Kele Ki Subji
The essence of kele ki subji lies in its balance of sweet and sour flavors, enhanced by a medley of spices. The ripe bananas add a natural sweetness and a creamy texture, while the spices and tangy elements create a harmonious and tantalizing flavor profile. This dish is a staple in Indian Cuisine and is for those having Vegetarian and Gluten-Free diets.
Origin and Popularity
Kele ki Subji has its roots in Indian cuisine, where bananas are used in a variety of savory dishes. This banana vegetable recipe is particularly popular in regions where bananas are abundant, and it offers a unique twist on traditional vegetable curries. The simplicity and distinct flavor of this dish have made it a favorite among those who enjoy experimenting with new flavors.
Why You’ll Love This Recipe
- Unique Flavor: Combines the sweetness of bananas with the tanginess of spices for a unique culinary experience.
- Nutritious: Packed with vitamins and minerals from the bananas and spices.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
- Perfect for Any Occasion: Ideal for everyday meals or special gatherings, fitting well into Family-Friendly and Kid-Friendly categories.
Variations of Vegetable Recipes
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable recipes that you might enjoy. Here are some related dishes that you might find interesting:
- Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
- Bhindi Masala: A flavorful dish made with okra and a blend of spices.
- Baingan Bharta: A smoky and flavorful dish made with roasted eggplant and spices.
- Gajar Matar: A simple and healthy dish made with carrots and green peas.
- Palak Paneer: A popular dish made with spinach and paneer in a creamy sauce.
Serving Suggestions
Kele ki subji can be enjoyed in various ways:
- With Indian Breads: Serve with roti, naan, or paratha for a satisfying meal.
- With Rice: Pair with steamed basmati rice or jeera rice.
- As a Side Dish: Enjoy as a side with other Indian dishes.
- With Raita: Add a side of plain yogurt or raita to balance the flavors.
Tips and Tricks
To perfect your kele ki subji recipe, consider these helpful tips:
- Use Ripe Bananas: Ripe bananas are essential for achieving the perfect sweetness and texture.
- Balance Flavors: Adjust the amount of spices and tangy elements to suit your taste preference.
- Cook Gently: Be careful not to overcook the bananas to maintain their shape and texture.
- Experiment with Spices: Try adding different spices to customize the flavor of the dish.
FAQs Frequently Asked Questions
Can I Use Green Bananas?
For this recipe, ripe bananas are recommended to achieve the sweet and creamy texture. Green bananas will not provide the same flavor profile.
What Can I Serve With Kele Ki Subji?
Kele ki subji pairs well with Indian breads like roti, naan, and paratha, as well as with rice dishes like basmati rice or jeera rice.
Is Kele Ki Subji Vegan?
Yes, this recipe is naturally vegan and gluten-free.
How Long Does Kele Ki Subji Last?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Can I Add Other Vegetables?
Yes, you can add other vegetables like bell peppers or carrots for added flavor and nutrition.
26 Responses
Leave a Reply
You must be logged in to post a comment.
Dear Manjula, I have a general question for your recipes. My family doesn’t like fresh cilantro, especially my mother, and it’s also not very easy to find. I thought about substituting it with half parsley half basil for those recipes, like this one, when it’s used as a finishing touch. What do you think? Of course it’s not supposed to taste the same or to be authentic, just to fill the same role.
Didina, Try, parsley and basil is not used in Indian Cooking, try little at a time and share the experience, I will like to know.
I tried some times, with either parsley or basil or both the result is strange, I wouldn’t recommend it because these herbs don’t mix well with turmeric or garam masala; I also tried with parsley and lemon zest but it didn’t work. One thing that will probably work in some recipes is fresh mint instead of cilantro. I am thinking of growing cilantro at home so I will always have some, but I have found the best way to preserve it is to make it like your cilantro chutney but without the spices and store it in cubes in the freezer. By the way, mediterranean Europe once used cilantro but the use got mostly lost during the middle ages. It can grow without problems.
Very tasty recipe aunt. Had heard about unriped bananas but never about this. I am not too good with cooking as well but this dish is so easy to be done. I tried it and came out really well. Am mostly on the watch of your super recipes. Thank you for giving me a way to easy yet wonderful cooking.
Looks so delicious! What main dish will this go well with?
I don’t usually cook and needed a simple banana recipe. Yeah, no vegetables in the kitchen 😀 Tried it today. Didn’t have all the ingredients so mom suggested using lemon juice and dhaniya powder for a little bit of a punch. I added half a tbsp kasuri methi (palm crushed). Skipped the ginger but the aroma and taste was just amazing. Mom usually doesn’t like what I cook, but this recipe, she loved! Thank you!! 😀
thanks for your recipi. I ll try to cook this and I this will yummy curry…..
Quick and delicious, Thanks!
thanks for recipe …..you made my dinner…
I love your easy, quick and still so excellent recipes. Just tried it – very good, thanks (once more), Manjula.
My neighbor gifted us with a ton of bananas from her tree yesterday and I was searching for something savory to do with them. I came across this recipe and I’m SO glad I did.
I made a few substitutions because I didn’t have whole cumin, asafetida or the amchoor. Instead I used ground cumin, diced garlic and 2 small, chopped green mangos from our tree. I omitted the extra water since the mango had its own water.
It turned out absolutely delicious. I served it with plain white rice, though jasmine rice would have been delicious, as well.
Very easy to make and very budget friendly too. This will be going in my regular rotation!
Hi Manjula
Recipes are really simple and interesting. Thanks for your effort.
very good recipe
Excellent Recipe Manjula Aunty… Actually I am jain so in India I ate this vegetable on regular basis…Now since 4 years I am in US, I cook this on my own and love it … Thanks….
Ur recipies are really very good and mouthwatering.
Very quick and nice.
Manjula Aunty,
Do you have recipes for Indian Chinese?
Thanks You and Loved all of your recipes
Chirag,
I am working on Indo Chinese, will be doing the recipes soon.
Great Recipes! Looks delicious and yummy! Thanks for posting this!
Love your recipes!
Woww.. Sounds interesting and tempting.. thanks for the wonderful recipe Manjula ji.. 🙂
Indian Cuisine
I made this earlier in the week. It was my first time cooking with bananas, but this recipe was very easy.
As Manjula described, it was deliciously sweet and sour. I ate it twice, once with bread and once with rice, it paired equally well with both.
Thanks!
Also, just wanted to mention that your website is very well designed. Colors usage, advertisements, etc are very pleasant. The dishes list links provided on the left side is very helpful.
I am in software. Hence happen to notice it and wanted to let you know.
I just tried this recipe. It definitely has a different combination of flavors, but it was pretty good. Thank you!
Hi Manjula,
Do we eat it with roti/parata or with rice? I am not sure whether it would go well with bread based or rice dishes.
It is a very different dish. Never heard about it. It looks yummy in the picture. I will try it once.
Wow, looks something different! Never tried any side dish with ripe bananas. Thanks for sharing this wonderful recipe 🙂