Spicy plantain, Kachhe Kele ki Sabzi , makes a delicious side dish. Plantain is green raw banana that is used for cooking. They do not have the sweetness or flavor as regular bananas, but taste amazing when cooked with spices. I like to serve them with dal and rice.
This recipe will serve 4.
- 2 cups plantain boiled peeled and sliced –green raw banana
- 4 tablespoons oil
- 1/8 teaspoon fenugreek seeds (mathi)
- 1/2 teaspoon cumin seeds (jeera)
- 2 tablespoons coriander powder (dhania)
- 1/4 teaspoon turmeric (haldi)
- 1/2 teaspoon red chili powder (lal mirch)
- 1 teaspoon ginger shredded (adrak)
- 1-1/4 teaspoon salt
- 2 green chilies seeded and cut length wise in fours
- 2 tablespoons cilantro finely chopped (hara dhania)
- 1/2 teaspoon mango powder (amchoor)
- Boil the plantain in pressure cooker with four cups of water over medium high heat. After pressure cooker start steaming lower the heat medium low and cook for 10 minutes. Turn off the heat and open the pressure cooker after all the steam has escaped. Plantain do not get very soft and mushy.
- Peel the plantain and slice them about 1/8-inch-thick in half moon.
- In a small bowl, mix the shredded ginger, coriander powder, chili powder, turmeric, and about 1/4 cup of water to make a paste.
- Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
- Add cumin seeds, and fenugreek seeds to the oil after seeds crack add spice mix and green chilies and stir for a minute until spices start leaving the oil. Lower the heat to medium.
- Add bananas, and salt, and mix well with Masala. Stir fry for 4-5 minutes. While stir frying keep mashing the bananas in small pieces. All the bananas should be coated with the spices.
- Add about 1/4 cup of water and cook again for 2-3 minutes, bananas should be little moist. Turn off the heat’
- Lastly, add the mango powder and fresh cilantro, mix it well. Adjust the salt to your taste.
- Spicy plantain is ready to serve.