This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.
Recipe will serve 3
Ingredients
- 3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds (jeere)
- 1/8 teaspoon asafetida (hing)
- 1 green chili minced, adjust to taste
- Pinch of turmeric (haldi)
- 1 teaspoon finely chopped ginger
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon mango powder (amchoor)
- Approx. 2 tablespoons chopped cilantro (hara dhania)
- 2 tablespoon water
Method
- 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.
Originally posted 2011-11-03 00:20:53.
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 🙂