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Kelyache Sungat

Name: Kelyache Sungat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: goan
Ingredients: 4 pcs raw banana (medium, firm and unripe); 5 pcs dried red chili (byadgi or kashmiri, deseeded for less heat); 2 tsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp tamarind paste; 1 tsp jaggery (grated); 0.5 cup coconut (fresh, grated); 2 tsp coconut oil; 0.25 tsp salt; 2 tbsp water (for grinding masala paste)

RATING

4.3/5(28)

TASTE SCORE

8/10

Crispy-edged, tender slices of raw banana coated in a fiery, tangy masala made with fresh coconut and toasted spices. This Goan-style dry preparation, often called 'sungat' or 'sukke', brings the perfect balance of heat from dried red chilies and a hint of sweetness from jaggery, all wrapped around naturally starchy green banana. A quick, satisfying side that pairs beautifully with steamed rice and dal.

PREP

10m

COOK

15m

SERVES

1 KATORI

175 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the raw bananas.
1.Wash and peel the raw bananas.
2.Cut them in half lengthwise, then slice into 0.5 cm thick half-moons.
3.Immediately place slices in a steamer basket over boiling water.
TIPKeep the slices in a bowl of water with a pinch of salt to prevent discoloration while you prep.
steam · ~7 min
Steam the banana slices.
1.Steam the banana slices covered over medium heat for 5-7 minutes until fork-tender but not mushy.
2.Remove from heat and set aside to cool slightly.
TIPDon't over-steam; the slices should hold their shape for pan-frying.
roast · ~3 min
Roast the spices.
1.Heat a small pan over low heat.
2.Add dried red chilies, coriander seeds, and cumin seeds.
3.Dry roast, stirring constantly, until fragrant and lightly browned (2-3 minutes).
4.Remove from heat and let cool completely.
TIPWatch the chilies carefully — low heat prevents them from turning bitter and acrid.
mix · ~2 min
Grind the masala paste.
1.In a mixer grinder, combine the roasted spices, fresh grated coconut, tamarind paste, jaggery, turmeric powder, salt, and 2 tbsp water.
2.Grind to a coarse, thick paste without making it too smooth.
TIPA coarse texture gives the dish its characteristic rustic bite — don't over-grind to a fine paste.
mix · ~1 min
Coat the banana slices.
1.Transfer the steamed banana slices to a mixing bowl.
2.Add the ground masala paste and gently toss until every slice is evenly coated.
TIPUse your hands or a soft spatula to avoid breaking the tender slices.
fry · ~7 min
Pan-fry the coated banana slices.
1.Heat coconut oil in a wide, heavy-bottomed pan over medium heat.
2.Arrange the masala-coated banana slices in a single layer in the pan.
3.Cook undisturbed for 3-4 minutes until the bottom is golden and crisp.
4.Using a flat spatula, carefully flip each slice and cook for another 2-3 minutes until the edges are crisped and the masala is fragrant.
TIPDon't overcrowd the pan; fry in batches if needed to get those crispy golden edges.
serve
Serve the Kelyache Sungat warm.
Transfer to a serving plate and serve immediately as a side dish with steamed rice and dal or as part of a Goan thali. The crispy, spicy coating tastes best while still warm.

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, unripe green bananas; any yellowing will make the slices mushy and sweet.
2
For extra crispiness, pat the steamed banana slices dry with a paper towel before coating.
3
Adjust the number of dried red chilies based on your heat preference; Kashmiri chilies give color without intense spice.
4
Pan-fry in a single layer without moving the slices too soon to develop a golden, crunchy crust.
5
Fresh grated coconut is key for authentic Goan flavor—avoid desiccated coconut as it's too dry.
6
Make the masala paste up to a day ahead and refrigerate to deepen the flavors.
7
If the pan-fried slices absorb too much oil, place them on a paper towel to drain excess grease.

RECIPE VARIATIONS

Adapt it for your goals.

oil free version

Oil-free version

Skip the coconut oil and dry-roast the coated banana slices in a non-stick pan over low heat, stirring frequently, for a lower-fat alternative that still gets nicely browned.

extra crunchy

Extra crunchy

Add 2 tbsp of rice flour or chickpea flour to the masala paste before coating — the flour creates an even crispier shell when pan-fried.

milder version

Milder version

Replace dried red chilies with 1 tsp of mild Kashmiri chili powder and add 1/2 tsp of paprika for color and warmth without the heat.

vegan & gluten free

Vegan & gluten-free

This recipe is already vegan and gluten-free as written; swap tamarind paste with a squeeze of lime juice if tamarind is unavailable.

herbaceous twist

Herbaceous twist

Add a handful of fresh curry leaves to the pan during the last minute of pan-frying for an aromatic, slightly bitter note that lifts the dish.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Resistant Starch

Raw green bananas are a great source of resistant starch, which acts like a prebiotic fiber to support gut health and promote stable blood sugar levels.

✓

Healthy Fats from Coconut

Fresh coconut provides medium-chain triglycerides, a type of fat that can boost energy metabolism when consumed in moderation.

✓

Antioxidant Support from Spices

Turmeric, coriander seeds, and cumin seeds are rich in antioxidants that help combat oxidative stress and support overall immune function.

✓

Digestive Aid with Tamarind

Tamarind is traditionally used to stimulate digestion and can help relieve mild constipation due to its natural mild laxative properties.

✓

Low in Added Sugars

The small amount of jaggery adds only a hint of sweetness without spiking blood sugar, making this dish a balanced option for those monitoring sugar intake.

QUESTIONS?