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Paka kela nu shak | paka kela ki sabzi | banana curry recipe

Paka Kela nu shak is a popular Gujarati Jain dish that is made from ripe bananas and regular spices. The sweet and spicy combination that arises from the bananas, and green chilies make it a tasty dish. It is quick with absolutely no use of onion or garlic, making it a simple recipe. Serve it along with roti or paratha for lunch or dinner. Do try this quick and easy kela nu shak and enjoy it with your friends and family members.

Recipe Video

Paka kela nu shak | paka kela ki sabzi | banana curry recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Curry, Main Course
Cuisine Indian
Servings 3 servings

Ingredients
  

  • 3 medium size ripe bananas
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 dry red chilli
  • 1 bay leaf
  • 2 chopped green chilli
  • 1 tsp chopped ginger
  • 3 tbsp + 3tbsp water
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 2 tsp kashmiri red chilli powder
  • 2 chopped tomatoes
  • Salt to taste
  • ¼ tsp garam masala
  • 1 tsp kasuri methi
  • 1 tsp sugar
  • Pinch of black salt
  • 1 tsp lemon juice
  • Some coriander leaves.

Instructions
 

  • In a pan, add oil, cumin seeds, hing, dry red chili, and bay leaf. Sauté for a minute.
  • Add chopped green chili, and ginger and sauté for a minute.
  • Now in the bowl, add 3 tbsp water, turmeric powder, coriander powder, and red chili powder. Mix well and add masala paste into the oil.
  • Cook masala till oil is separated from its sides.
  • Then add chopped tomatoes and salt. Cook till oil separates from its sides.
  • Meanwhile, cut the banana into medium-thick roundels.
  • When tomato gravy is properly cooked and released oil from its side, then add banana pieces and mix well.
  • Add 3 tbsp water and mix well. Cover and cook sabzi for 1-2 minutes.
  • Then add kasuri methi, garam masala, sugar, black salt, and lemon juice. Mix well.
  • Garnish with coriander leaves and serve kela nu shak with chapati or paratha.

Notes

  • masala paste gives flavor and nice color to the sabzi.
  • do not cut the banana earlier, otherwise, due to oxidation, it will turn black.
  • Gently mix banana with masala.
  • cover and cook sabzi only for 1-2 minutes.

 

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