Kela Methi Nu Shaak ( Gujarati Recipe)
by Tarla Dalal
kela methi nu shaak recipe | banana methi leaves sabzi | Gujarati semi dry sabzi | with 20 images.
kela methi nu shaak is a bitter sweet Gujarati vegetable. Learn how to make banana methi leaves sabzi.
An interesting life is always a tasty blend of happiness and joy! kela methi nu shaak recipe with a rare combination of mildly-bitter methi and pleasantly-sweet bananas, proves this point yet again.
Elders of the Gujarati community usually like recipes such as kela methi nu shaak where contrasting flavours complement each other.
Tips for kela methi nu shaak. 1. Cook on a slow flame for about 3 minutes till the fenugreek leaves become soft.
Serve kela methi nu shaak with rotla, butter and green chillies.
Enjoy kela methi nu shaak recipe | banana methi leaves sabzi | with step by step photos.
Kela Methi Nu Shaak ( Gujarati Recipe) recipe - How to make Kela Methi Nu Shaak ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Kela Methi Nu Shaak
1 1/4 cups bananas , peeled and roughly chopped
6 cups finely chopped fenugreek leaves (methi) leaves
3 tbsp oil
1 1/2 tsp mustard seeds ( rai / sarson)
3/4 tsp asafoetida (hing)
a pinch baking soda
salt to taste
2 1/2 tsp ginger-green chilli paste
3/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tsp sugar
For Serving With Kela Methi Nu Shaak
rotli
white butter
For kela methi nu shaak
- For kela methi nu shaak
- To make {span class="bold1"}kela methi nu shaak{/span}, heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the asafoetida and the fenugreek leaves and sauté on a medium flame for 2 minutes.
- Sprinkle the soda bi-carb and salt, mix well and cook on a slow flame till the fenugreek leaves become soft.
- Add the ginger-green chilli paste, turmeric powder, chilli powder, coriander-cumin seeds powder and sugar, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Add the bananas, mix gently and cook on a medium flame for 1 more minute.
- Serve the {span class="bold1"}kela methi nu shaak{/span} immediately with rotlis, white butter.
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what is kela methi nu shaak made of ?
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what is kela methi nu shaak made of ? See below image of list of ingredients for kela methi nu shaak.
making kela methi nu shaak
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To make kela methi nu shaak recipe | banana methi leaves sabzi | Gujarati semi dry sabzi | heat 3 tbls oil in a non-stick kadhai.
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Add 1 1/2 tsp mustard seeds ( rai / sarson).
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Let the seeds crackle.
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Add 3/4 tsp asafoetida (hing).
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Add 6 cups finely chopped fenugreek (methi) leaves.
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Sauté on a medium flame for 2 minutes.
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Sprinkle a pinch baking soda.
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Add salt to taste. We added 1/2 tsp salt.
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Mix well.
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Cook on a slow flame for about 3 minutes till the fenugreek leaves become soft.
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Add 2 1/2 tsp ginger-green chilli paste.
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Add 3/4 tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add 2 1/2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add 1 1/2 tsp sugar.
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Mix well.
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Cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
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Add 1 1/4 cups bananas , peeled and roughly chopped.
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Mix gently.
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Cook on a medium flame for 1 more minute.
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Serve kela methi nu shaak | banana methi leaves sabzi | Gujarati semi dry sabzi | immediately with rotlis, white butter.
tips for kela methi nu shaak
| Energy | 195 cal |
| Protein | 2.5 g |
| Carbohydrates | 19.8 g |
| Fiber | 4.8 g |
| Fat | 11.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 1127.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 25.8 mg |
| Folic Acid | 0 mcg |
| Calcium | 175.5 mg |
| Iron | 1 mg |
| Magnesium | 55 mg |
| Phosphorus | 20.2 mg |
| Sodium | 52.5 mg |
| Potassium | 62.5 mg |
| Zinc | 0.2 mg |