Kela Methi ki Sabzi | Kela Methi Nu Shaak: Guest Post by Hetal Malde

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. 😀

Kela Methi Sabzi
Kela Methi 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 | Kela Methi Nu Shaak
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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. 

Course: Main
Cuisine: Indian
Servings: 4 People
Author: Aruna
  • 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
  1. In a pan, heat both the oil and ghee.

  2. Add the cumin seeds and slit green chillies.

  3. Saute till the cumin seeds start to change colour,

  4. Add the chopped methi leaves and turmeric.

  5. Stir-fry till the methi wilts a bit.

  6. Add the salt as well as the cumin and coriander powders.

  7. Mix well.

  8. Turn the heat to low.

  9. Add the banana roundels and mix well.

  10. Stir-fry for ~2 minutes. Do not overcook the bananas as they will become squishy.

  11. Take off the heat and set aside for 5 minutes.

  12. Gently mix again and serve Methi Kele Ki Sabzi | Kela Methi Nu Shaak warm with rotis.

Recipe Notes
  • Use ripe but firm bananas. Do not use over-ripe or squishy bananas as the sabzi will become a soggy mess.


Methi Kele Ki Sabzi | Kela Methi Nu Shaak
Methi Kele Ki Sabzi | Kela Methi Nu Shaak

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. 🙂

  1. Add both oil and ghee to a pan, and heat the pan.
  2. After the ghee melts, add the cumin seeds and green chillies, and saute till the cumin seeds start to change colour.
  3. Now add the chopped methi leaves and turmeric, and mix well.
  4. Let the methi leaves wilt a bit and lose the rawness.
  5. Now add the salt (sparingly), cumin powder and coriander powder.
  6. Mix well.
  7. Now turn the heat down to low. We do this because we are about to add the banana pieces and those cook quickly.
  8. Now add the chopped banana rounds.
  9. Using a gentle hand, toss the banana pieces till they are coated with methi.
  10. Over low heat, cook for 2 to 3 minutes.
  11. Take the pan off the heat and rest the Kela Methi Sabzi for 5 minutes.
  12. Mix with a gentle hand.
  13. The Kela Methi Sabzi is ready. Serve warm with rotis.

    Kela Methi ki Sabzi
    Kela Methi ki Sabzi

Smorgastorta – Savory Sandwich Cake – Guest Post by Jenny Jani Parikh

How would you react if you got up at 5 AM and saw a stream of photographs in your messenger showcasing a unique dish made by a friend? That is what happened to me yesterday. I was moved beyond words and so touched at the effort that Jenny Jani Parikh put into this Smorgastorta recipe. Jenny is a friend of a friend who has become my virtual friend, thanks to the blog. She leaves wonderful tips and suggestions as comments on my posts. She also often suggests recipes for me to try (I am waiting to try the Chole Calzone, a recipe suggested by her). I know Jenny has demanding career and that makes this post extra special.

Thank you, Jenny, for this wonderful post on Smorgastorta. It is something very new to me. What I loved best about this recipe is that you could just mix and match what you have to achieve a fantastic result. To top it all, there are oh-so-many-veggies and for a sour cream lover like me, this sandwich cake is a dream come true. 🙂

Over to Jenny now.

Smorgastorta - Side View
Smorgastorta – Side View

Each country has a dish at which other cultures snub their noses. Americans have ketchup, the French have frog legs, and the Swedish have the Smorgastorta – The Sandwich Cake. That’s right, it’s a sandwich that is a cake too.

At first, a sandwich cake looks like a regular cake, but after closer inspection you realize that it’s not garnished with frosting, but with cream cheese and sour cream, cheeses, colorful vegetables and greens.

To anyone who knows cake as being made strictly of butter, sugar, flour and eggs, this Swedish dish is just different – great as a make ahead meal, kiddies and adults parties and the best part is during this sweltering heat in India, there is no cooking/baking or spending time at the gas stove.

Think of this traditional Swedish dish as a gigantic sandwich with all of your favorite ingredients jammed into it — which doesn’t sound so bad. The permutation combinations are innumerable.  Make it with what is in your refrigerator; vegan, vegetarian, eggitarian or non-vegetarian.  A very versatile recipe in my humble opinion and even great to clean out your refrigerator.  A crowd pleaser with a layer of everyone’s favorite stuffing for sandwich, this is a no fail dish.  Use fresh uncooked vegetable or even cooked beans/vegetables, boiled eggs, peanut butter, meats, beets, garlic chutney, smoked salmon,

Being a vegetarian and a family that has a few food allergies, I did not use peanut butter, carrots, and so on.

How to Make Smorgastorta

Ingredients for Smorgastorta 

  1. Bread Slices – 8 Large Slices
  2. Butter – As Required
  3. Ketchup – As Required
  4. Hot Mustard Paste – As Required

For The Green Chutney

  1. Cilantro – 1/2 cup
  2. Mint – 1/4 cup
  3. Jalapenos – 1 or 2
  4. Almonds – 6 to 8
  5. Salt – To Taste
  6. Lemon Juice – To Taste
  7. A Pinch of Sugar

For the White Filling

  1. Sour Cream – 1 Cup
  2. Cream Cheese – 1 Cup
  3. Grated Hard Cheese – 1/2 Cup (I used Monterey +Colby. Amul Cheese will work just as well)
  4. Crushed Black Pepper – 1/2 tsp
  5. A Touch of Ginger and Garlic Paste

For Frosting (Be sure that the frosting remains white as possible)

  1. Cream Cheese – 1 Cup
  2. Sour Cream – 1 Cup
  3. Hung Yogurt – 1 Cup
  4. Salt to Taste
  5. Pepper Powder – To Taste
  6. Red Chili Powder  – To Taste
  7. Lemon Juice  – To Taste
  8. A Pinch of Sugar – To Taste

Thinly Sliced Vegetables (A Judicious Mix)

  1. Tomatoes – 2 to 3
  2. Cucumber – 1
  3. Radishes – 3 to 4
  4. Sliced Red Bell Pepper – 1
  5. Sliced Yellow Bell Pepper – 1
  6. Edible Flowers – A Few
  7. Sliced Green and Black Olives – A Few
  8. Chives – A Few

Method to Make the Green Chutney

  1. Soak the Almonds in warm water for 15 minutes.
  2. Peel them.
  3. Grind together all the ingredients to a smooth, thick paste with a little water. Note that the chutney should not be runny or watery as it will make the bread soggy.

Method to Make the White Filling

  1. Mix together all ingredients listed. Simple as that. 🙂

Method to Make Smorgastorta 

  1. Butter all slices on both sides.
  2. Cover 2 slices with green chutney, 2 with ketchup and 2 with hot yellow mustard.
  3. Place to slices with the green chutney facing up.
  4. Cover with sliced cucumber
  5. Add a thick layer of cream cheese filling.
  6. Add the bread slices with the ketchup facing up.
  7. Cover with radishes and the cream cheese filling.IMG_1785
  8. Add the bread slices with hot mustard facing up.
  9. Cover with sliced tomatoes and cream cheese filling.
  10. Alternate layers one more time, if desired.
  11. Add 2 buttered slices as the topmost layer.
  12. Press all the layers lightly with hand.
  13. Now begins the fun decorating part. 🙂 Cover the block of sandwiches with the white frosting layer, thick on all the sides.  Final step is decorate the sandwich with colorful vegetables, sliced green and black olives, chives, and edible flowers.


You get the idea!  Let your imagination run wild.  The Smorgastorta tastes best the next day – if you can resist eating!


  • Both cream cheese and sour cream can be substituted with hung curd and mashed soft paneer.