Kela nu Shaak

Name: Kela nu Shaak
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 4 pcs banana (large, ripe but firm, peeled and sliced into 1/2-inch thick rounds); 0.5 cup yogurt (whisked until smooth, at room temperature); 1 cup water; 2 tsp oil; 0.5 tsp mustard seeds; 1 tsp cumin seeds; 2 pcs green chili (slit lengthwise); 1 tsp ginger paste; 1 pinch turmeric powder; 1 pinch red chili powder; 0.25 tsp salt; 1 tsp sugar; 1 tsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

7/10

A sweet, tangy, and mildly spiced Gujarati curry made with ripe bananas. The bananas are gently simmered in a fragrant tempering of mustard seeds, cumin, and green chilies, then finished with yogurt for a silky, luscious gravy. This comforting dish comes together in under 20 minutes and pairs beautifully with roti or steamed rice.

PREP

COOK

12m

SERVES

1 KATORI

155 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Prepare the bananas and yogurt.
1.Peel the ripe but firm bananas and slice into 1/2-inch thick rounds. Set aside.
2.In a small bowl, whisk the yogurt with a fork until smooth. Ensure it is at room temperature to prevent curdling.
TIPSlightly under-ripe, firm bananas hold their shape best. Overripe bananas will turn mushy.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan or kadai over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and let them sizzle until fragrant (15-20 seconds).
4.Add slit green chilies and sauté for 20 seconds until they soften slightly.
TIPKeep the heat medium — high heat can burn the seeds and make the oil bitter.
saute · ~1 min
Bloom the spices.
1.Lower the heat to low.
2.Add ginger paste, turmeric powder, and red chili powder to the pan.
3.Sauté for 30 seconds until the raw aroma of the ginger fades. Add a splash of water if spices stick.
TIPCooking ginger paste on low heat prevents splattering and burns.
simmer · ~7 min
Cook the bananas in a light gravy.
1.Add the sliced bananas and 1 cup of water to the pan. Stir gently to coat with the spice mixture.
2.Add salt and sugar. Stir to dissolve.
3.Bring to a gentle boil, then reduce heat to low. Cover and simmer for 5-7 minutes until bananas are tender but still hold their shape.
TIPDon't stir too vigorously once the bananas soften — they can break apart easily.
mix · ~3 min
Finish with yogurt.
1.Turn the heat to the lowest setting.
2.Slowly pour in the whisked yogurt while stirring continuously. Keep stirring for 1 minute to incorporate without curdling.
3.Simmer gently for another 2 minutes. The gravy will thicken slightly and coat the bananas.
TIPThe yogurt must be at room temperature, and the heat must be low — otherwise it will split.
garnish · ~1 min
Finish with lemon juice and garnish.
1.Turn off the heat. Stir in lemon juice.
2.Garnish generously with chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use firm, slightly under-ripe bananas so they hold their shape during simmering.
2
Whisk the yogurt until completely smooth to avoid lumps in the gravy.
3
Let the mustard seeds splutter fully before adding cumin for maximum aroma.
4
Stir continuously while adding yogurt to prevent it from curdling.
5
Simmer the bananas just until tender; over-cooking will turn them mushy.
6
Serve immediately, as the gravy thickens upon standing and bananas continue to soften.
7
Refrigerate leftovers for up to 2 days, but note the bananas will become much softer.