Kelya Upkari
A simple, everyday Konkani stir-fry made with raw bananas. Mildly spiced with mustard seeds, curry leaves, and green chilies, with a hint of coconut. This dry sabzi is lightly sweet, savory, and ready in under 20 minutes.
For 4 servings
- prep
Peel and dice the raw bananas.
Wash the raw bananas thoroughly. Trim the ends, peel the skin, and cut into medium cubes. Keep them in a bowl of water to prevent discoloration.
TIPRub a little oil on your hands before peeling to avoid the sticky sap from raw bananas. - boil · ~7 min
Boil the banana cubes until just tender.
1.Drain the banana cubes and add them to a saucepan with just enough water to cover.2.Add a pinch of turmeric powder and a pinch of salt.3.Boil on medium heat for 5-7 minutes until the bananas are fork-tender but still hold their shape.4.Drain well and set aside.TIPDon't overcook — mushy bananas will break apart when stir-frying. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter (30 seconds).3.Add urad dal and sauté until golden brown (30 seconds).4.Add dried red chilies, slit green chilies, curry leaves, and a pinch of asafoetida. Sauté for 20 seconds until fragrant. - saute · ~4 min
Sauté the boiled bananas with the tempering.
1.Add the drained banana cubes to the pan.2.Sprinkle the remaining salt and jaggery over the bananas.3.Gently toss everything together so the bananas are well coated with the tempering.4.Sauté for 3-4 minutes on low heat, stirring gently.TIPUse a gentle hand when stirring — the boiled bananas are delicate. - garnish
Finish with fresh coconut and serve.
Turn off the heat. Sprinkle the grated fresh coconut over the upkari and mix gently. Transfer to a serving bowl and serve warm.
TIPFor best flavor, serve immediately while the coconut is fresh and the tempering is aromatic.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub a little coconut oil on your hands before peeling raw bananas to prevent the sticky sap from clinging.
- 2Drop peeled banana cubes directly into a bowl of water to stop them from turning brown.
- 3Boil the bananas just until fork-tender — about 5–7 minutes — so they hold their shape during stir-frying.
- 4Use a wide pan for stir-frying so the banana cubes get a light, even coating of the tempering.
- 5Add jaggery along with salt while sautéing to let it melt and balance the savory and spicy notes.
- 6Stir gently with a spatula when mixing the cooked bananas to avoid breaking them into mush.
- 7Serve immediately after adding the fresh coconut, as the coconut softens quickly and loses its texture.
Adapt it for your goals.
Nutty crunch
Toss in 1 tablespoon of roasted peanuts or cashews along with the fresh coconut for extra texture and a nutty flavor that complements the bananas.
lower oilLower-oil
Reduce coconut oil to 1 teaspoon and use a non-stick pan. The upkari will be less rich but still flavorful from the tempering.
no coconutNo-coconut
Omit the grated coconut entirely. The dish stays authentic and lighter, with the tempering and jaggery providing enough character.
spicierSpicier
Add 1 more slit green chili and 1 more broken dried red chili when tempering for extra heat that cuts through the sweetness of the banana and jaggery.
Why this is on our healthy list.
High in Resistant Starch
Raw bananas are rich in resistant starch, which acts like a prebiotic fiber, supporting gut health and promoting steady energy release.
Good Source of Potassium
Bananas provide potassium, an essential mineral for maintaining healthy blood pressure and muscle function.
Rich in Antioxidants
Coconut oil and curry leaves contain antioxidants that help reduce oxidative stress and support overall wellness.
Naturally Gluten-Free & Vegan
This dish uses no gluten-containing grains or animal products, making it suitable for gluten-free and plant-based diets.
Frequently asked questions
No — ripe bananas are too soft and sweet. Stick with firm, green raw bananas so the cubes hold their shape and have a savory, starchy texture.
