Kacche Kele ki Sabzi
A simple North Indian dry sabzi made with raw banana, gentle spices, and a light tempering. It turns soft inside with lightly crisp edges, making it a lovely everyday side for roti or dal-rice.
For 4 servings
- prep
Peel and cut the raw bananas.
Peel the raw bananas and cut them into thick, even cubes so they cook at the same rate.
- boil · ~10 min
Boil the raw banana pieces.
1.Bring the water to a boil in a pan.2.Add the raw banana pieces and cook until just tender, 8 to 10 minutes.3.Drain well and set aside so the pieces stay intact.TIPDo not overboil or the pieces will break while frying. - temper · ~1 min
Make the tempering.
1.Heat the oil in a kadai over medium heat.2.Add cumin seeds and let them crackle.3.Add asafoetida and slit green chili. - saute · ~3 min
Add the spices and bananas.
1.Lower the heat and add turmeric powder, coriander powder, red chili powder, and salt.2.Stir quickly so the spices do not burn.3.Add the boiled raw banana pieces and toss gently to coat.TIPKeep the heat low when adding powdered spices to prevent bitterness. - saute · ~8 min
Cook until lightly crisp.
Cook the sabzi on medium-low heat, turning gently every couple of minutes, until the edges look light golden and the masala clings well to the banana pieces.
- garnish
Finish with dry mango powder and cilantro.
Sprinkle dry mango powder and cilantro over the sabzi. Toss once gently and turn off the heat.
- serve
Serve hot.
Serve Kacche Kele ki Sabzi hot as a side with roti, dal, or a simple home-style meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the raw banana into evenly sized thick cubes so they stay intact after boiling and tossing.
- 2Drain the boiled banana very well and let it steam off for a minute; excess moisture prevents crisp edges.
- 3Add the powdered spices only after lowering the heat, or the coriander and chili can scorch and taste bitter.
- 4Turn the sabzi with a flat spatula and gentle folds instead of vigorous stirring to avoid mashy pieces.
- 5Sprinkle amchur only at the end; cooking it too long can dull its bright tang.
- 6If making ahead, stop at the light-golden stage and reheat in a hot pan before serving to revive the texture.
Adapt it for your goals.
Jain
Skip the asafoetida if it contains wheat or additives you avoid, and keep the same cumin-chili tempering for a simple Jain-friendly version.
vrat styleVrat-style
Use sendha namak and skip coriander powder and hing for a fasting-style kacche kele ki sabzi with a simpler spice profile.
spicierSpicier
Increase green chili and red chili powder for a sharper heat that pairs especially well with plain dal and phulka.
low oilLow-oil
Use less oil and finish the crisping in a well-heated nonstick pan; the sabzi will be lighter but still nicely coated.
Why this is on our healthy list.
Filling Raw Banana Base
Raw banana makes this sabzi hearty and satisfying, so it works well as a substantial vegetable side in everyday meals.
Digestive Spice Support
Cumin, hing, and coriander are classic spices often used in home cooking to make starchy dishes feel more balanced and aromatic.
Lightly Spiced Vegetable Side
This dry sabzi uses a short ingredient list and moderate oil, making it an easy companion to dal, roti, or curd.
Frequently asked questions
It should be just tender when pierced with a knife but not falling apart. Overboiled pieces will break during the final sauté.
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