Meena's Taste Mantra

Kela Methi Nu Shaak - A Gujrati Speciality made with Fresh Fenugreek and mildly spiced Ripe Bananas!

On an official trip, I visited Ankleshwar and was put up at a guesthouse. One day on returning to the guesthouse after work, I found an exotic smell that made my mouth water. On asking the Chef, he told "Madam - making Kela Methi nu shaak". I thought what an interesting combination! Raw banana with methi! hmm... After freshening up, I eagerly went to relish and was in for a pleasant surprise. The dish comprised of ripe bananas and not raw bananas! This combination was unique to me and it tasted really delicious! The Chef was kind enough to share this recipe.

I knew my parents would love this and so with all the fresh ingredients, I handed the recipe to Amma. I knew Amma would be eager to try it out. The maiden attempt of this recipe at home was a winner as both Amma and Appa loved it and I was glad it tasted just as the one I relished at Ankleshwar. Another wonderful way to relish Fresh Fenugreek!

This tastes super delicious with either Jowar Roti | Bajra Roti | Phulka Roti. Appa loves this with his Curd Rice.

INGREDIENTS

3 Banana, ripe not overly riped
1 1/2 cup Fresh Methi | Fenugreek leaves, thoroughly washed and chopped
1 1/2 tsp Green Chilli, finely chopped
1/2 tsp Adrak | Ginger, finely chopped
1 1/2 tblsp Oil
1/2 tsp Jeera |Cumin Seeds
1/4 tsp Ajwain | Carom Seeds
A pinch Hing | Asafoetida Powder
1/4 tsp Haldi | Turmeric Powder
1/2 tsp Red Chilli Powder
A pinch Garam Masala Powder
2 tsp Lemon juice
3 tblsp Water
1 tsp Sugar
To taste Salt

METHOD

Banana must be ripe but firm. It must not be over ripe. Peel and cut banana to medium sized slices.
Add sugar, salt, chili powder, garam masala and lemon juice in banana slices and keep aside.
Heat oil in a pan and add jeera and ajwain. As they begin to crackle, add chopped green chilies and hing.
Add chopped methi leaves and sprinkle water over it. Cover cook till the methi leaves are cooked.
Add haldi and mix well.
Add spiced banana slices and mix gently. Cover cook for 2 minutes on low flame. Stir gently and then switch off the flame.
Transfer to a serving bowl and serve hot with any type of Roti.

We have used:

1. L G Hing Powder

2. Borges Olive Oil Light

3. Everest Tikhalal Red Chilli Powder

4. Tata Salt Lite
5. Everest Royal Garam Masala

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.