Kelyache Sungat
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, unripe green bananas; any yellowing will make the slices mushy and sweet.
- 2For extra crispiness, pat the steamed banana slices dry with a paper towel before coating.
- 3Adjust the number of dried red chilies based on your heat preference; Kashmiri chilies give color without intense spice.
- 4Pan-fry in a single layer without moving the slices too soon to develop a golden, crunchy crust.
- 5Fresh grated coconut is key for authentic Goan flavor—avoid desiccated coconut as it's too dry.
- 6Make the masala paste up to a day ahead and refrigerate to deepen the flavors.
- 7If the pan-fried slices absorb too much oil, place them on a paper towel to drain excess grease.
Adapt it for your goals.
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 crunchyExtra 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 versionMilder 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 freeVegan & 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 twistHerbaceous 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.
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.
Frequently asked questions
No, ripe bananas will turn mushy and overly sweet. Stick to firm, unripe green bananas for the proper starchy texture and savory profile.
