Paka kela ki sabzi is a quick and delicious Instant kind of sabzi. It is the best recipe to use your ripe or slightly over ripe bananas.This sabzi can be made jhatpat with the very basic spices available in every home. If you love slight sweet and sour taste in your food then you will surely love this .
This Paka kela ki sabzi is a Gujarati Jain dish as no onion and garlic is used to make this so you can use this as Naivadhya or as a fasting food. Can substitute red chili powder with pepper powder and skip turmeric if you want to make this for fasting.The flavour of ripe banana is enhanced with the use of ginger, green chili, lemon and black salt.
Ingredients
6 Elaichi Banana #
2 tsp Green chili/hari mirch chopped
1.5 tsp Ginger / Adrak chopped
3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
1 cup Water / Paani
2 tbsp Clarified Butter / Desi Ghee
1/2 tsp Cumin Seeds / Sabut Jeera
pinch Asafoetida / Hing powder
1/4 tsp Turmeric Powder / Haldi Powder
1/2 tsp Red chili powder
2 tsp Sugar / Chini
salt to taste
Pinch Black Salt / Kala Namak
1 tsp lemon juice
Method* Peel and slice banana in medium thick roundels.
* Heat ghee in a pan and add cumin and asafoetida.
* When cumin start to crackle and become golden then add the turmeric, sliced banana ,rest of the spices, sugar and stir to mix and cook for 1 minute.
* Now add 1 cup water and chopped ginger and let it simmer for about 4-5 minute or till banana pieces become soft.
* Switch off the flame and then add the lemon juice and chopped coriander in the sabzi.
* Mix and serve hot with Poori or paratha.