Kele ki Sabzi ~ Spicy Green Plantain Curry with Susheela Samdaria

by on November 15, 2017

“There is no hidden secret to the taste of food. When you love the people around you with a pure heart, you will cook with your heart and soul,” says Susheela Samdaria, a grandmother from Chennai.
 
A family favourite, here is a recipe that is quick and easy to prepare. Green plantains are available aplenty in every season and the other ingredients are absoloute essentials in any Rajasthani home.
 
Kele ki sabzi

Ingredients

  • Green unripe plantains: 2
  • Tamarind pulp: 2 tbsp
  • Coriander powder: 1 tbsp
  • Chilli powder: 1 heaped tsp
  • Turmeric powder: 1 pinch
  • Coriander and mint leaves: for garnishing
  • Salt to taste

For tempering

  • Oil: 1½ tbsp
  • Urad dal (husked and broken): 1 heaped tsp
  • Mustard seeds: ½ tsp
  • Asafoetida powder: 1 pinch
  • Green chillies: 2-3; slit
  • Curry leaves: 6-8

Method

  1. Peel the plantains and chop into 1-inch rounds.
  2. Wash well and steam with salt and turmeric powder in a pressure cooker, adding enough water to soak the plantains. When plantains are cooked, discard the water and set aside.
  3. Heat the oil in a pan for tempering.
  4. Add the urad dal; as it turns golden, add the mustard. As the mustard begins to pop, add the asafoetida powder, slit chillies and curry leaves.
  5. Add the steamed plantains and sauté for a minute.
  6. Now add the tamarind pulp, coriander powder, chilli powder, turmeric powder and salt.
  7. Add a cup of water and allow to cook.
  8. When the gravy has thickened in 5-7 minutes, switch off the flame.
  9. Garnish with chopped mint and coriander leaves.

Note: The consistency of this dish is like a thick curry. Serve hot with rotis and as an accompaniment to a meal. The simple yet rich flavours make it ideal even for special occasions.
 
Photo Courtesy: Harmony Magazine
 

Part-1 of this post is an interview with Susheela Samdaria, a Rajasthani Granny from Chennai.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.

 

Share...Google+Pin on PinterestShare on LinkedInTweet about this on TwitterShare on Facebookshare on Tumblr

Leave a Comment

Previous post:

Next post: