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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Recipe card for paka kela nu shaak
- 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.
- 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.
- 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.