Kele Upkari
A simple and delicious Konkani stir-fry made with raw bananas, aromatic tempering, and fresh coconut. This comforting side dish comes together quickly and pairs perfectly with rice and dal.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Bananas: Peel the tough outer skin of the raw bananas using a peeler or knife. Chop them into ½-inch cubes. Immediately place the chopped cubes into a large bowl of water with a pinch of salt to prevent them from oxidizing and turning brown.
- 2
Step 2
- a.Prepare the Tempering (Tadka): Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter (about 30 seconds). Add the urad dal and sauté for about 1 minute until it turns a light golden brown. Then, add the broken dried red chilies, slit green chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
- 3
Step 3
- a.Sauté the Bananas: Drain the banana cubes completely from the salted water and add them to the pan with the tempering. Add the turmeric powder and salt. Gently toss everything together to ensure the banana cubes are evenly coated with the spices.
- 4
Cook the Upkari: Sprinkle ¼ cup of water over the bananas
- a.Cover the pan with a lid, reduce the heat to low-medium, and cook for 8-10 minutes. Stir gently once or twice in between to prevent sticking. The bananas are cooked when they are tender enough to be pierced with a fork but still retain their shape.
- 5
Step 5
- a.Garnish and Finish: Once the bananas are cooked, add the fresh grated coconut and the optional jaggery powder. Mix gently to combine and cook for one more minute to allow the flavors to meld. Turn off the heat.
- 6
Serve: If using, squeeze fresh lemon juice over the upkari just before serving
- a.Give it a final mix and serve hot as a side dish with rice and dal, sambar, or rasam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select raw bananas that are firm, dark green, and free of any yellow patches or blemishes for the best texture.
- 2Soaking the chopped bananas in salted water is a crucial step to prevent them from browning.
- 3Do not overcook the bananas, as they can become mushy. They should be tender but hold their shape.
- 4The urad dal in the tempering adds a wonderful crunch; ensure you sauté it to a golden brown color without burning it.
- 5Adjust the number of green and red chilies to suit your preferred spice level.
- 6For best results, use fresh grated coconut. If unavailable, you can use frozen grated coconut (thawed) or unsweetened desiccated coconut soaked in a little warm water for 10 minutes.
Adapt it for your goals.
Flavor Boost
Add 1/2 teaspoon of sambar powder or rasam powder along with the turmeric for a different, spicier flavor profile.
With LentilsWith Lentils
For a more substantial and protein-rich dish, add 1/4 cup of cooked chana dal (Bengal gram) along with the bananas.
South Canara StyleSouth Canara Style
Instead of just grated coconut, finish the dish with a coarse paste made from 1/4 cup coconut, 1-2 dried red chilies, and 1/2 tsp cumin seeds, ground with a little water.
Why this is on our healthy list.
Promotes Gut Health
Raw bananas are an excellent source of resistant starch, which acts as a prebiotic. It feeds the beneficial bacteria in your gut, promoting a healthy digestive system and improving overall gut health.
Supports Blood Sugar Control
The high fiber and resistant starch content in raw bananas have a low glycemic index. This helps in slowing down the absorption of sugar, preventing sharp spikes in blood sugar levels, making it a good choice for diabetics.
Rich in Potassium
Bananas are famously rich in potassium, an essential mineral that plays a vital role in regulating blood pressure, maintaining fluid balance, and supporting proper heart and muscle function.
Frequently asked questions
A single serving of Kele Upkari (approximately 1 cup) contains an estimated 160-180 calories. This can vary based on the amount of coconut oil and coconut used.