Kela nu Shaak
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, slightly under-ripe bananas so they hold their shape during simmering.
- 2Whisk the yogurt until completely smooth to avoid lumps in the gravy.
- 3Let the mustard seeds splutter fully before adding cumin for maximum aroma.
- 4Stir continuously while adding yogurt to prevent it from curdling.
- 5Simmer the bananas just until tender; over-cooking will turn them mushy.
- 6Serve immediately, as the gravy thickens upon standing and bananas continue to soften.
- 7Refrigerate leftovers for up to 2 days, but note the bananas will become much softer.
Adapt it for your goals.
Vegan
Replace yogurt with thick, unsweetened coconut yogurt (or blended soaked cashews) to keep the creaminess while making the dish entirely plant-based.
No Onion No Garlic (Jain friendly)No-Onion No-Garlic (Jain-friendly)
Omit the ginger paste and green chilies if preferred; increase the lemon juice and add a pinch of black salt for a tangy Jain-style version.
Low OilLow-Oil
Dry-roast the mustard seeds and cumin in a non-stick pan, then proceed without any oil for a lighter preparation.
SpicierSpicier
Add 1-2 dried red chilies broken into pieces along with the mustard seeds, or increase the red chili powder to 1/2 teaspoon for extra heat.
Nutty CrunchNutty Crunch
Garnish with roasted peanuts or crushed cashews just before serving for a contrasting texture and nutty flavor.
Why this is on our healthy list.
Rich in Potassium
Bananas are a well-known source of potassium, which supports healthy blood pressure and muscle function.
Probiotic Support
The yogurt in this dish provides live cultures that aid digestion and gut health when served fresh.
Anti-Inflammatory Spices
Turmeric and ginger offer natural anti-inflammatory compounds, making this a comforting choice for overall wellness.
Low in Fat
With only 2 teaspoons of oil for the tempering, this curry is a light and healthy option compared to many other Indian gravies.
Quick Energy Source
Ripe bananas provide natural sugars and easy-to-digest carbohydrates, ideal for a quick energy boost.
Frequently asked questions
Yes, you can substitute with thick coconut milk or a whisked cashew cream for a similar creamy texture, though the tang will differ.
