23 December, 2010 Kachhe kele ki pili sabji Comments : 3 Posted in : Uncategorized on December 23, 2010 by : Sonali Tags: Gravy , Raw Banana I am here almost after 2 weeks. This is going to be my 1st post with pics attached. So, without much fuss, I can assure that for many of you, this vegetable is going to be a new taste. But try it once & you are sure going to like it, if you are anything into Indian cuisines. U will need: 3-4 Raw banana, 3-4 tbspn pili sarso, 8-10 cloves garlic, 2 tspn panchforan, 2 dry red chilli,1 tspn turmeric powder, 1 tbspn chilli powder, mustard oil & salt. Trim the ends of banana. Cut each in 2-3 pieces. Soak for 5 minutes in water. Peel off the skin. Cut 1/4 inches thick slices of each. Deep fry the slices in oil for 1 minute. keep aside on a paper. Make a fine paste of sarso & garlic.In the end, add turmeric powder, chilli powder & run mixer for 30 seconds. Heat kadai/pan well. Add oil. Add dry red chilli (broken into two pieces each) & panchforna. Add the paste of spices. Saute for next 10 minutes on medium flame. Add banana slices. Mix well. Cook for 1 more minute. Add water(2-3 katori). Cook on low flame for 8-10 minutes. Do not make the gravy thick as it will thicken more after you r done cooking. So, always switch off the stove when there is a little more gravy than u really need. Taste best, when served with rice. Tip of the Day: Use banana, which r used for vegetables, not the one which we buy as a fruit. Make sure, the masala-paste is very fine. 3s COMMENTS