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Kela Methi Nu Shaak Recipe | How To Make Kela Methi Shaak

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Kela Methi Nu Shaak- Mildly spiced banana and fresh fenugreek stir fry

Kela Methi Nu Shaak- Fresh fenugreek is available in abundance in winters.Its a good source of Iron,Vit K, roughage, nicotinic acid and protein so very good to include in your daily diet in different forms.we make different recipes with fresh methi and the most popular is Methi aloo subzi and Methi Thepla and this quick and easy kela methi nu shaak

This Methi kela nu shaak is a typical Gujarati specialty its quick and easy to make and taste so good .  When ever you want to use leftover  ripe bananas this stir fry is the best way to consume those bananas .It have all the taste-sweet from banana,bitter from methi,hot from the chilies and sour from lemon juice.

This stir fry can be made with ripe bananas and semi ripe banana both, though the taste and sweetness may be slight different in both . If fresh fenugreek/ methi is not in season then you can use fresh coriander instead.
You have to make this sabji  just before serving and then it taste best. Best served with with wheat chapati, poori or bajra roti and aloo shaak.

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5 from 1 vote

Kela Methi Nu Shaak

Kela Methi Nu Shaak- Mildly spiced banana and fresh fenugreek stir fry

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: accompaniment, Lunch box Recipe, quick lunch, Side Dish
Cuisine: Gujarati Cuisine
Keyword: kela, kela methi shaak, kele ki sabji, methi, pake kele ki sabji
Servings: 2 people
Author: Anjana Chaturvedi

Ingredients


  • 3 Ripe banana/ Paka kela
  • 1.5 Cup Fresh Fenugreek / Hari Methi
  • 1.5 tsp Green Chillies / Hari Mirch chopped
  • 1/2 tsp Ginger / Adrak
  • 2 tbsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Sugar / Chini
  • To Taste Salt / Namak
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Red Chili Powder/ Laal Mirch
  • Pinch Garam Masala
  • 2.5 tbsp Cooking Oil
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • Pinch Asafoetida / Hing powder

Instructions

  • Pick tender  leaves of methi and wash them well and chop finely.Peel and slice banana in medium thick roundels and keep aside.

  • Heat oil in a pan and add cumin and carom seeds.Then add chopped green chilies and asafoetida and stir till cumin become golden in color.

  • Now add chopped fenugreek leaves and 3 tbsp of water.Cover the pan and cook till leaves get cooked.

  • Now add sugar,salt,chili powder ,garam masala and lemon juice in banana slicesAdd turmeric powder in the pan and stir to mix.

  • Now add banana slices in the pan and stir gently.Cook for few seconds or for a minute.

  • Serve hot with bajra or wheat roti.

Reader Interactions

Comments

  1. Anonymous

    Loved this recipe but instead of ripe, I used green banana. Result was fantastic!! I have tried to recreate this kind of bhajji in past but couldn't get the right flavour. I think that the last squeeze of lemon was the key that bought the whole dish together. Btw I am gujju and for some reason we never put lemon in our bhaji. That was so new to me, I almost left it out!!

  2. Manju @ Manjus Eating Delights

    This dish is so new to me…had no clue we can make dishes with ripe bananas…I'm going to try this today itself. Also I might substitue the methi with spinach as thats what I have on hand now…will share my feedack once i do 🙂

5 from 1 vote (1 rating without comment)