Kachche Kele Ki Sabji (plantain vegetable) is one of those homemade dishes, which you will never find in restaurants. Like most homemade recipes, it’s real easy to make and tastes great. Plantains are high in fiber, potassium and vitamins A and C so it’s healthy too.
|Preparation Time:||45 minutes|
|Kachha Kela (green plantain)||2|
|Vegetable Oil||1 tbsp|
|Jeera (cumin seeds)||1/2 tsp|
|Heeng (asafoetida powder)||A pinch|
|Red Chilli Powder||1/2 tsp|
|Dhania (coriander powder)||1 tsp|
|Haldi (turmeric powder)||1 tsp|
|Amchur (dried mango powder)||1 tsp|
|Garam Masala||1/2 tsp|
- Peel the plantains. If you like, leave a thin layer of peel on the plantains. I have removed the peel fully.
- Chop it roughly in half centimeter thick pieces.
- Add the plantain pieces in a sauce pan with about 4 cups of water, 1/2 tsp of salt and 1/2 tsp of turmeric powder. Cook it on high heat. Once it starts boiling, reduce the heat and cook it covered till the pieces are pretty soft.
- Once the pieces are soft, turn off the heat and drain the water.
- Heat oil in a pan and add heeng and jeera. Wait till jeera crackles and then add rest of the spices except amchur and garam masala and fry for a few seconds.
- Add boiled plantain to the pan. Add amchur powder, garam masala, green chillies and mix well.
- Turn down the heat and cook for a few minutes. Turn off the heat.
- Kachche Kele Ki Sabji is ready to serve.
- You can also boil the whole plantain in pressure cooker but sometimes it does not boil properly so I prefer chopping it first and then boiling it.
- Make sure that you boil it pretty soft. It’s okay if the vegetable becomes a little mushy. It does not taste great if the pieces are not soft.
- The pieces become hard after they are refrigerated so it’s best to cook and serve it fresh.