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

Banana curry

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, green chilies makes 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 with your friends and family members.

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Banana curry

Recipe card for paka kela nu shaak

Nehas Cook Book
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 3 servings

Ingredients
  

  • 3 medium-size ripe bananas
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 dry red chili
  • 1 bay leaf
  • 2 chopped green chili
  • 1 tsp chopped ginger
  • 3 tbsp + 3tbsp water
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 2 tsp kashmiri red chili 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, ginger, and sauté for a minute.
  • Now in a bowl, add 3 tbsp water, turmeric powder, coriander powder, and red chili powder. Mix well and add masala paste into 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 release 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 chapathi or paratha.

Notes

  • masala paste gives flavor and nice color to sabzi.
  • do not cut 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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