Friday, April 9, 2010
Are you ready to experience a riot of flavors? Look no further! Kela (banana) and methi (fenugreek) combo which is devoured in Gujarati kitchens, gives you just that! You can make a flatbread, bhujiya or this shaak. Your tastbuds experience sweet (ripe bananas), bitter (fenugreek leaves), tart (lemon juice), spicy (garam masala), hot (chili powder) flavors. But I need to caution you, it may need an acquired taste to enjoy this delicacy!
Kela Methi nu ShaakRipe banana-fenugreek leaves stir fry
6 baby bananas, peeled & cut into thick circles [when ready to add to the curry]
1 cup roughly chopped fresh methi/fenugreek leaves
salt to taste
1 tsp sugar or jaggery
1 tsp oil
1/4 tsp ajmo/owa/ajwain
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 tsp chili powder (mild)
1/2 tsp Gujarati garam masala
1 tsp freshly squeezed lemon juice
1. Heat oil in a saucepan. Add first three ingredients for tempering. As they splutter, add chili powder and garam masala. Fry for 30 seconds.
2. Add chopped fenugreek leaves. Stir fry for 2 minutes. sprinkle water if necessary. Cook till methi is wilted and is soft.
3. Add jaggery or sugar & salt.
4. Cover and switch off the gas.
5. Now, just before serving, peel and chop bananas. Heat up the saucepan. Add 2 tbsp water. Carefully place bananas in the saucepan. Let it cook for 2-3 minutes.
6. Serve immediately, adding lemon juice.
1. As far as possible, try to finish the shaak on the same day.
2. You can use regular big bananas too. But use 1 big banana (American) for the above proportion. Make sure the banana is ripe.