Methi Aur Kache Kele Ki Sabzi Recipe-Fenugreek Greens & Raw Banana Stir Fry

Methi Aur Kache Kele Ki Sabzi Recipe-Fenugreek Greens & Raw Banana Stir Fry

  • To begin making Methi Kache Kele Ki Sabzi Recipe, peel the skin of the plantains, chop them into cubes and place them in a bowl of water until further cooking. This step is to avoid oxidation and the raw bananas from turning brownish.

  • Heat oil in a kadai, add the cumin seeds and let them splutter.

  • Once they splutter, add the onions and saute till the onions turn translucent.

  • Add the ginger garlic paste and saute for about a minute on low medium heat or till the raw smell vanishes.

  • Once the ginger garlic are cooked thoroughly, add the tomatoes and green chillies, saute until the tomatoes turn mushy.

  • Now add in the fenugreek leaves, red chilli powder, coriander powder and turmeric powder (haldi) and mix well.

  • Let the fenugreek leaves wilt a bit; once they do, drain all the water from the raw bananas and add them to the kadai/pan. You can add a bit of water as well, to help them cook evenly and without sticking to the kadai.

  • Season with salt and mix everything well. Cover and cook the Methi Kache Kele Ki Sabzi . This will take around 10 minutes on medium heat.

  • Once the plantains are cooked, saute Methi Kache Kele Ki Sabzi till the water dry out. Switch off the heat.

  • Serve Methi Aur Kache Kele Ki Sabzi Recipe (Fenugreek Greens & Raw Banana Stir Fry) along with Lobia MasalaTawa Paratha and Carrot Cucumber Tomato Salad.

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