Kela ki Subji

Kela ki Subji is a tangy and mildly spiced North Indian curry made from raw bananas, flavored with aromatic spices, tamarind, and curry leaves — a perfect blend of savory and sour notes that pairs beautifully with roti or rice.

Ingredients

1. 2 raw bananas
2. 15–20 curry leaves
3. ¼ teaspoon turmeric powder
4. 1 teaspoon red chilli powder
5. 1½ tablespoons ginger paste
6. 5 tablespoons oil
7. 1 medium onion
8. 1 medium tomato
9. A pinch of fenugreek seeds
10. A pinch of fennel seeds
11. Salt to taste
12. 2 teaspoons garlic paste
13. 2 teaspoons coriander-cumin powder
14. 2 teaspoons tamarind pulp

Instructions

1. Prepare the Raw Bananas

   • Peel the raw bananas and cut them into thick round slices or long vertical slices as preferred.
   • Place the slices in a bowl and season with salt, turmeric powder, ½ teaspoon red chilli powder, and 1 tablespoon ginger paste.
   • Mix well to coat the banana pieces evenly with the spices.

2. Sauté the Bananas

   • Heat 3 tablespoons of oil in a nonstick pan over medium heat.
   • Add the marinated banana slices and sauté until they turn light golden and slightly crisp.
   • Remove and set aside.

3. Prepare the Masala Base

   • Finely chop the onion and tomato.
   • Heat 2 tablespoons of oil in a nonstick kadai.
   • Add a pinch of fenugreek seeds, a pinch of fennel seeds, and the curry leaves. Let them splutter.
   • Add the chopped onions and sauté until translucent.
   • Add the remaining ginger paste, garlic paste, and chopped tomatoes.
   • Stir well and cook until the tomatoes soften and release oil.

4. Add the Spices

   • Sprinkle in a pinch of turmeric powder, coriander-cumin powder, and the remaining ½ teaspoon red chilli powder.
   • Mix well and cook for a minute to allow the spices to blend.

5. Simmer the Curry

   • Add ½ cup of water and salt to taste. Stir to form a smooth gravy.
   • Add the sautéed banana slices and tamarind pulp to the pan.
   • Mix gently so that the bananas are coated with the masala without breaking.
   • Reduce the heat, add a little more water if needed, cover, and let it cook for 1–2 minutes to absorb the flavors.

6. Serve

   • Once the curry thickens and the oil begins to separate, remove from heat.
   • Serve hot with chapati, puri, or steamed rice.

Serving Suggestion: Enjoy this tangy and spiced Kela ki Subji as a comforting side dish — its rich masala and tender banana slices make it a wholesome and flavorful meal.