Ajwaini Kache Kele Ki Sabzi Recipe -Plantains Cooked With Caraway Seeds
Total Time: 30 minutes
Cuisine: Indian
Ingredients:
- salt
- amchur (dry mango powder)
- coriander (dhania) leaves
- ajwain (carom seeds)
- red chilli powder
- cumin seeds (jeera)
- coriander powder
- turmeric powder
- banana
- sunflower oil
Instructions:
- To begin making Ajwaini Kache Kele Ki Sabzi Recipe, peel the outer covering of the raw bananas, chop them into cubes and place them in a bowl of water until further use, to avoid the discolouration
- Heat oil in a heavy bottomed pan, add the cumin seeds and let it splutter
- Slightly crush the caraway seeds between your palms and add it to the oil to flavour it
- Drain the raw banana cubes from water and add it to the pan and mix well
- Add the coriander powder, turmeric powder, red chilli powder, season with salt and mix well
- Let the raw banana cook to 3/4th with the lid closed
- Now, keep sauteeing the plantains until they are well cooked and turns crispy on the outside
- This will take around 5 minutes
- Add in the amchur powder, coriander leaves, mix the Ajwaini Kache Kele Ki Sabzi well and switch off the heat
- Remove Ajwaini Kache Kele Ki Sabzi into a serving bowl
- Serve the Ajwaini Kache Kele Ki Sabzi Recipe along with Phulka and Dal Palak for the weekday lunch