- ¼ kg Raw Banana 1 pinch of hing/ asafoetida ½ teaspoon mustard seeds ½ teaspoon haldi/ turmeric powder ½ teaspoon dry red chilly/ pepper powder ¼ teaspoon “garam masala” spice powder 1 pinch of sugar 1 tablespoon grated coconut 2 Kokum peels 2 cups water
Raw bananas/ plantains/ kaccha kela / palam is available all over the globe and mostly throughout the year. Bananas are not only rich in vitamin B but are also very good for the digestion system as it help in de-congestion of bowels. It is considered as a complete meal in itself by many.
There are many varieties of bananas that are eaten ripe either as a fruit or as a part of fruit salads with custard or with ice-creams. They are also eaten as banana chips famous in most parts of south India especially in “Gods own country” Kerala. The one used in this recipe is a short and thick variety of banana which is always eaten raw and never ripened as a fruit.
- Heat Oil and add hing & mustard seeds. Allow the mustards to crackle/ splutter.
- Peel the kacche kele/ raw bananas and cut them into pieces. When the mustards crackle, add the banana pieces and 2 cups water and cook till done.
- Add salt, garam masala, turmeric powder, chilly/ pepper powder, kokum peels, sugar and mix well.
- Finally sprinkle the grated coconut and mix well.
- The kacchya kelya chi bhaji is ready to be served with chapathi or roti.