kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi |
by Tarla Dalal

kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with 10 amazing images.

The Banana Sabzi (kele ki sabzi) has an awe-inspiring sweet-and-spicy flavour! Despite the unbelievable simplicity of this recipe and the super-fast procedure, the Kele ki Sabzi has a very enjoyable flavour, which will be loved by all.

kele ki sabzi is also very convenient to prepare, because it makes use of common tempering ingredients and spice powders. Banana too is something that is always available in Indian kitchens.

So, when you have had a really tiring day, and wish to have something quick and homely, just toss together this lovely kele ki sabzi and serve it fresh with rotis.

Notes on kele ki sabzi. 1. Add the bananas. Many people would think that we have to use raw bananas here but we actually use ripe bananas. 2. Let the bananas be slightly firm so that the roundels will retain their shape. If they are too ripe, the kele ki sabzi will get soggy and the spice powders too will not mix properly. 3. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mix gently as you do not want the bananas to mash and get too sticky.

Enjoy how to make kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with detailed step by step photos and video below.

This recipe has been viewed 105758 times

5/5 stars 100% LIKED IT
3 REVIEWS ALL GOOD

about kele ki sabzi▼

kele ki sabzi step by step recipe▼

method for kele ki sabzi▼

tips for kele ki sabzi▼

calories of kele ki sabzi▼

video of kele ki sabzi▼

Kele ki Sabzi, Banana Subzi recipe - How to make Kele ki Sabzi, Banana Subzi

For Kele ki Sabzi
1 1/2 cups bananas roundels
1 1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp sugar
2 tbsp finely chopped coriander (dhania)
salt to taste

Method
For kele ki sabzi

To make kele ki sabzi, heat the oil in a broad non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
Add the bananas, chilli powder, turmeric powder, coriander-cumin seeds powder, sugar, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve the kele ki sabzi immediately.

Nutrient values per serving

Energy	180 cal
Protein	1.2 g
Carbohydrates	26.8 g
Fiber	1.7 g
Fat	7.6 g
Cholesterol	0 mg
Vitamin A	276.1 mcg
Vitamin B1	0 mg
Vitamin B2	0.1 mg
Vitamin B3	0.5 mg
Vitamin C	9.1 mg
Folic Acid	0 mcg
Calcium	19.3 mg
Iron	0.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	34.8 mg
Potassium	86.1 mg
Zinc	0 mg

Kele ki Sabzi Video by Tarla Dalal

Kele ki Sabzi, Banana Subzi recipe with step by step photos

Method for Kele Ki Sabzi

To make the kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | we first have to heat oil in a broad non-stick pan and add the mustard seeds.
Also add asafoetida (hing) and sauté on a medium flame for 30 seconds. You can even add cumin seeds to this tempering. We have to wait for the mustard seeds to crack so that they release the most flavor.
Now we add the bananas. Many people would think that we have to use raw bananas here but we actually use ripe bananas. You can check out the Raw Banana Subzi as well if you want. The sweet and salty subzi is a unique recipe and is very quick to make.
Now add the chilli powder for spice.
Add turmeric powder to the pan.

Also add coriander-cumin seeds powder for an earthy taste.
Add the sugar now.
Add freshly chopped coriander and salt. This subzi is perfect for jains as it does not have any root vegetables.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mix gently as you do not want the bananas to mash and get too sticky. Your kele ki sabzi | sukha kele ki sabzi | banana sabzi | is ready.
Serve kele ki sabzi | sukha kele ki sabzi | banana sabzi | immediately with hot rotis.

Tips for kele ki sabzi

Add the bananas. Many people would think that we have to use raw bananas here but we actually use ripe bananas.
Let the bananas be slightly firm so that the roundels will retain their shape. If they are too ripe, the kele ki sabzi will get soggy and the spice powders too will not mix properly.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Mix gently as you do not want the bananas to mash and get too sticky.