Pake kele ki khatti Meethi Sabji- a simple and quick stir fry of ripe banana

Pake kele ki sabji is a popular stir fry from Gujarat. It can be made just in few minutes with minimum ingredients. It taste best with paratha , poori or chapati. You can also add fresh fenugreek if available in the season or made without it.

This is an instant recipe which is made at the time of serving, it is best served piping hot . whenever you have leftover ripe bananas you can make this as a side dish with your daal or any curry of your choice.

During winter I make it with fresh methi and in summer i just add fresh coriander in it for freshness, for tartness you can add lemon juice or raw mango powder. You can also make this for fasting then just skip adding red chili powder and add pepper powder instead.

You can make this stir fry with either semi ripe banana or with just ripe bananas but avoid using overripe banana’s for making this sabji as they have a strong smell and taste which you may don’t like..

I have also posted a gravy wali curry with ripe banana and a very interesting sweet chutney made with ripe banana and sugar you should try those delicious recipes as well.

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pake kele ki khatti meethi sabji

Pake kele ki sabji- a simple and quick stir fry of ripe banana

Prep Time5

Cook Time5

Course: Main Course, Side Dish

Cuisine: Gujarati Cuisine, North Indian Cuisine

Keyword: banana sabji, banana stir fry, kele bhaji, kele ki sabji, pake kele ki sabji

Servings: person

Author: Anjana Chaturvedi

Ingredients

4 Ripe banana/ Paka kela
2 Green Chillies / Hari Mirch CHOPPED
1.5 tsp Ginger / Adrak chopped
1 tsp Red Chilli powder / Laal mirch powder
1/3 tsp Turmeric Powder / Haldi Powder
pinch Black Salt / Kala Namak
to taste Salt / Namak
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
2 tbsp Cooking Oil
1/4 tsp Carom Seeds / Ajwain
1/2 tsp Cumin Seeds / Sabut Jeera
pinch Asafoetida / Hing powder
2 tsp lemon juice

Instructions

Peel banana and chop into roundels
Heat oil or ghee in the pan and add cumin and carom seeds.
When the seed start crackling add asafoetida, green chilies and ginger and stir to mix.
Now add turmeric and chili powder in the pan and immediately add the banana slices and mix gently.
Now add both the salts and mix.
Let it cook for a minutes on low heat so banana become slight soft and then add fresh coriander and the lemon juice and mix.
Your banana sabji is ready to serve.
Serve hot with poori , paratha or chapati. Enjoy