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.
- 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
- Peel the plantains, and cut into 1/2 inch cubes, and boil in boiling water for 3-4 minutes, and then strain it.
- 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.
- Now add the plantains, and fry for 2 minutes, keep frying, and let it not stick to the bottom.
- 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.
- 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.
- 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.