Methi bhaji ane Kela nu Shaak ~ Gujarati Recipe with Plantains and Fenugreek Greens by Bankers

by on May 15, 2012

Continued from the interview with Gita & Deepak Banker. Walking up to a shelf of books, Deepak pulls out an old note book. He opens each page fondly, gently moving his palm over his mother’s withered hand writing in Gujarati. Together they choose a recipe and tell us that his mother used to prepare this authentic Gujarati dish so well that he can still smell the aroma of it every time he remembers her cooking. Gita aunty translates it for us. Here is the Methi bhaji ane Kela nu Shaak shared by Gita & Deepak. A side dish with ripe bananas and fenugreek leaves.


Methi bhaji - Kela nu Shaak


  • Fenugreek leaves – 2 large bunches
  • Ripe bananas (Variety called shaak na kela in Mumbai) – 4-6
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Jaggery – 1 tsp, grated
  • Cooking soda – a pinch
  • Salt – to taste

The Tempering:

  • Cooking oil – 2 tbsp
  • Asafoetida powder – ½ tsp


1. Wash the fenugreek leaves very well. Squeeze out all the water, chop finely and set aside.
2. In a wok, heat the oil for tempering. Add the asafetida powder and pour in one cup of water. Add a pinch of cooking soda and bring to boil. Add the fenugreek leaves, reduce flame and allow to simmer for 5-7 minutes.
3. Peel the bananas. Make a slit through three quarter the length of the bananas without breaking them. Now place the bananas in the wok and stir gently into the fenugreek leaves.
4. Add jaggery, chilli powder, coriander power, cumin powder, turmeric powder and salt.
5. Allow to simmer for 5-7 minutes.


Serve with hot pooris or hot steamed rice.

Photo Courtesy: Aditi Jain.


This recipe was first featured in Soul Food and Soul Mates – a column in Harmony Magazine. Part-1 of this post is the interview with Gita & Deepak Banker, a Gujarati couple.


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