Raw Banana Sabzi/ Kacchahe Kale Ki Sukhi Sabzi /How to make Kache Kele Ki Masaledar /Spicy Crispy Sabji?
Raw Banana Sabzi/ #Kacchahe Kale Ki Sukhi Sabzi
Kacchahe Kale ki sabzi is a delicious dish prepared using Raw Banana as the main ingredient with amchur powder. Amchur powder adds some tanginess that makes the dish more succulent.
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Cuisine: Indian
Serving:2
---------------------------------------------------------------------------------How to make Kacchahe Kale Ki Masaledar /Spicy Crispy Sabji?
Preparation Time:10 mins
Cooking Time:20 mins
Ingredients:
Kacchahe Kale ki spicy sabzi |
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Cuisine: Indian
Serving:2
---------------------------------------------------------------------------------How to make Kacchahe Kale Ki Masaledar /Spicy Crispy Sabji?
Preparation Time:10 mins
Cooking Time:20 mins
Ingredients:
- 2 Raw banana
- 2 Medium size potatoes
- 1 green chilli
- 1 tsp amchur powder
- 1/2 tsp kitchen king
- 1/2 tsp garam masala
- 1/2 tsp chilli powder(optional)/black pepper
- 2 tsp coriander powder
- 1 tsp cumin powder
- 2 Tbsp cooking oil
- 1/4 tsp turmeric powder
- 1 Tbsp ginger garlic paste
- salt to taste
Method:--------
- First in a mixing bowl add coriander powder, amchur powder, turmeric powder, chilli powder, cumin powder, kitchen king,garam masala, salt and ginger garlic paste, mix all masalas by adding 2 Tbsp water, to make a paste.
- Now peel potatoes and cut into round pieces.
- Now peel the outer covering of bananas and cut into two pieces. Take one piece fill masala, by making a deep cut in the banana piece like we do in bhindi.
- Apply masala on potato pieces also.
- Heat oil in a cooker.
- Transfer masala filled bananas and potatoes.
- First, keep it over low flame.
- When one side turns crispy turn it to other side and cover it for 2 mins.
- Now after two mins, turn the flame high to make all crispy and brown more.
- Wait for 2 mins and add 1 bowl water and close the lid of the pressure cooker.
- Cook for 3 whistles.
- Garnish with coriander leaves.
- Serve hot with chapatis.
Kacchahe Kale Ki Sabzi. |
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