You are here

Kashmiri Kele Ki Bhaji

Healthycooking's picture
Ingredients
  Bananas 8 Large (Use Ripe But Not Soft Variety)
  Thick curds 80 Gram
  Fresh coriander 1⁄2 Cup (8 tbs), chopped
  Green chillies 6 , deseeded and finely chopped
  Asafoetida 1⁄4 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Onion seeds 1⁄2 Teaspoon (Kalonji)
  Dried ginger powder 1⁄2 Teaspoon
  Petha bari 1⁄2
  Ghee 1 1⁄4 Cup (20 tbs) (For Frying)
Directions

Take firm ripe bananas and peel them and cut them into 1/2 inch thick slices. Fry well in hot ghee and set aside.
Take some ghee from the pan in which the bananas had been fried, in a clean vessel. When hot, add in the usual Kashmiri masala of asafoetida, onion seeds, cumin seeds and fenugreek seeds. Stir well and then add the fried bananas and sprinkle with the chopped green chillies and fresh coriander. Crush half a petha bari if available and shake the pan from side to side. Sprinkle half a cup of water, cover and allow to simmer for 5 minutes.
Whisk the curds, add a pinch of salt and the ginger powder and gently blend into the simmering bananas. Sprinkle with the freshly chopped coriander. Serve with rotis or rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Fried
Ingredient: 
Banana

Rate It

Your rating: None
4.15294
Average: 4.2 (17 votes)