Kacche Kele aur Methi ki Sabzi

kaccha-kela-methi

Kacche Kele and methi ki sabzi is a nice low carb variant of the traditional Aloo Methi Sabzi, adorned with methi danas, its a refreshing new dry sabzi that you can incorporate in your daily dos. We keep looknig for variations and this one is one such pleasant variation that will not disappoint you. 

I had first heard of kacche kele ki sabzi from one of my backdoor neighbor’s in childhood, a tangy amchoor spiced stir fry it used to be, and that got me into trying this variation, as iam a big aloo methi fan. Hope you try it and your family enjoys it. Have it with chapatis and lehsuni daal. 

Ingredients

  • 3 Kacche Kele / Raw Plantains
  • 1/2 inch ginger, grated or finely chopped
  • 1/2 onion finely chopped
  • 1 green chilli finely chopped
  • 1 bunch finely chopped methi / fenugreek leaves : 1 – 1.5 cup
  • salt to taste
  • 1/2 tsp methi / fenugreek seeds 
  • 1/2 tsp turmeric powder
  • 1/4 tsp amchoor or 1/2 tsp lemon juice
  • Vegetable oil to fry

Directions for Kacche Kele aur Methi ki sabzi

  1. Peel the plantains, and cut into 1/2 inch cubes, and boil in boiling water for 3-4 minutes, and then strain it. 
  2. Heat some oil in a pan and add the methi seeds, it will crackle a bit, now add the ginger, onions, and green chillies, and let it fry for 1/2 minute. 
  3. Now add the plantains, and fry for 2 minutes, keep frying, and let it not stick to the bottom. 
  4. Add the salt and turmeric powder, and stir once again, now add the methi leaves, and fry for another 2 minutes, till the leaves wilt, and stick to the plantain pieces. 
  5. You will need to cook it for another 5 minutes on simmer with a lid covering the pan, it cooks completely and doesnt stick to the bottom as it gets the required moisture from the closing of the pan.
  6. Add the amchoor powder, or the lemon juice in the last 2 minutes, it adds a new dimension.

I know i know, i have been guilty of not writing here for long.. but the whole diwali sale got over me, it was an overwhelming experience, to have a few of my readers sending happy messages conveying i have started something like this, some getting nostalgic about nolen gur, some going bonkers about the idea of chikki brownies, amazing it was. Just gave me a reassurance, that the step towards baking and food, that i have taken is a good one, something that is giving me immense pleasure and hope things go well moving forward.

Oh before i forget, there’s a small news to share, stating Monday i start with a baking internship at the Marriott Bangalore, and how thrilled am i about it. Its been a long journey, trying to follow up with people to consider my request, given its a very unusual request. But i finally managed to get through, and i am grateful for life. Really looking forward to the opportunity and making the most of it. The hands on experience, the professional kitchen experience, working under a pastry chef, really looking forward to it.

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