• 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.

METHOD:

  1. Heat Oil and add hing & mustard seeds. Allow the mustards to crackle/ splutter.
  2. 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.
  3. Add salt, garam masala, turmeric powder, chilly/ pepper powder, kokum peels, sugar and mix well.
  4. Finally sprinkle the grated coconut and mix well.
  5. The kacchya kelya chi bhaji is ready to be served with chapathi or roti.

Kaccha kela bhaji