Kacche Kele ki Errisery
by Tarla Dalal
21 Nov 2007
This recipe has been viewed 37839 times
Go south with Errisery! This variation of the popular south Indian dry vegetable dish uses raw bananas whose bland taste accentuates the spiciness of the tadka.
Kacche Kele ki Errisery recipe - How to make Kacche Kele ki Errisery
Preparation Time: Cooking Time: Total Time:
Serves 4.
3 raw bananas
1/2 tsp turmeric powder (haldi)
2 tsp cumin seeds (jeera)
2 tsp urad dal (split black lentils)
4 whole dry red chillies, broken into pieces
12 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp freshly grated coconut
2 tsp oil
salt to taste
For the garnish
1/4 cup chopped coriander (dhania)
Method
- Main Procedure
- Peel the bananas and cut into cubes.
- In a pan, add the bananas, ΒΌ cup water, turmeric powder and salt and allow it to cook till bananas are tender and the water dries up. Keep aside.
- Heat the oil in a pan, add the cumin seeds and urad dal and allow the seeds to crackle.
- Add the dry red chillies, curry leaves and asafoetida and stir for a few seconds.
- Add the cooked bananas and coconut and mix well. Cook over a slow flame for 5 to 7 minutes.
- Serve hot garnished with coriander.
Nutrient values per
| Energy | 88 cal |
| Protein | 1.5 g |
| Carbohydrates | 9.5 g |
| Fiber | 1.3 g |
| Fat | 4.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 39.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 13 mg |
| Folic Acid | 12.2 mcg |
| Calcium | 9 mg |
| Iron | 3.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.9 mg |
| Potassium | 120.2 mg |
| Zinc | 0.1 mg |
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