You can rely on Hetal Malde to share some unique and delicious recipe with you. Remember her Fusion Delight; a delicious medley of Gajar ka Halwa and Apple Cinnamon Sauce? When she first posted this Kela Methi Ki Sabzi (called Kela Methi Nu Shaak in Gujarati) on one of the food groups we both are members of, I was quite intrigued by how it would taste. I could not quite get my head around using ripe bananas and fresh fenugreek leaves to make a sabzi. 😀
Hetal shared this recipe for Kela Methi Nu Shaak long ago with me but it always went on a back burner. Then this week, when I posted the Gujarati Rice Khichu, I asked her for this recipe for Kela Methi ki Sabzi again and made it for dinner mid-week.
This is a dish that is super easy to make and is a delight to the taste buds. It is sweet, a touch bitter, and also very mildly spicy. It makes for a great accompaniment for rotis.
Thank you, Hetal, for this delicious recipe!
How to Make Kela Methi ki Sabzi | Kela Methi Nu Shaak
Kela Methi Sabzi is a Gujarati dish that I learnt from my friend and neighbor, Hetal Malde. Called Kela Methi Nu Shaak in Gujarati, it is sweet, it is a touch bitter, it is a touch spicy. Just the perfect accompaniment to rotis.
- 2 Cups Ripe Banana Roundels
- 1 Cup Chopped Methi Leaves
- 2-3 Slit Green Chillies
- 1 tsp Cumin Seeds
- 1/4 tsp Turmeric
- 1 tsp Coriander Powder
- 1/3 tsp Roasted Cumin Powder
- 1/4-1/2 tsp Salt Use just a little salt
- 1.5 tsp Oil
- 1.5 tsp Ghee
In a pan, heat both the oil and ghee.
Add the cumin seeds and slit green chillies.
Saute till the cumin seeds start to change colour,
Add the chopped methi leaves and turmeric.
Stir-fry till the methi wilts a bit.
Add the salt as well as the cumin and coriander powders.
Turn the heat to low.
Add the banana roundels and mix well.
Stir-fry for ~2 minutes. Do not overcook the bananas as they will become squishy.
Take off the heat and set aside for 5 minutes.
Gently mix again and serve Methi Kele Ki Sabzi | Kela Methi Nu Shaak warm with rotis.
- Use ripe but firm bananas. Do not use over-ripe or squishy bananas as the sabzi will become a soggy mess.
This is such a simple recipe that it does not need a step-by-step procedure. However, for the sake of consistency, I am adding a tutorial with photos. 🙂
- Add both oil and ghee to a pan, and heat the pan.
- After the ghee melts, add the cumin seeds and green chillies, and saute till the cumin seeds start to change colour.
- Now add the chopped methi leaves and turmeric, and mix well.
- Let the methi leaves wilt a bit and lose the rawness.
- Now add the salt (sparingly), cumin powder and coriander powder.
- Mix well.
- Now turn the heat down to low. We do this because we are about to add the banana pieces and those cook quickly.
- Now add the chopped banana rounds.
- Using a gentle hand, toss the banana pieces till they are coated with methi.
- Over low heat, cook for 2 to 3 minutes.
- Take the pan off the heat and rest the Kela Methi Sabzi for 5 minutes.
- Mix with a gentle hand.
- The Kela Methi Sabzi is ready. Serve warm with rotis.