How to make Kachhe Kele Ka Foogath - Sweet ‘n sour raw banana dish with rich spice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw Banana (कच्चा केला), Coconut Scraped
Cuisine : Karnataka
Course : Main Course Vegetarian
Kachhe Kele Ka Foogath Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
For more recipes related to Kachhe Kele Ka Foogath checkout Kaalan, Vazhakai Podimas, Raw Banana Curry, Raw Banana Sabzi . You can also find more Main Course Vegetarian recipes like Bhindi Aam Ki Katliyan, Paneer Corn Sabzi, Matar Paneer, Spaghetti With Olive Oil, Garlic And Chilli.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kachhe Kele Ka Foogath Recipe
Raw Banana peeled 1 inch pieces 4 medium
Coconut Scraped 15
Coconut scraped 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Jaggery (gur) grated 1 teaspoon
Yogurt 2 tablespoons
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Ginger chopped 2 inch pieces
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Grind cashewnuts and coconut together. Add red chilli powder, turmeric powder, jaggery and yogurt and further grind to a smooth paste.
Step 2
Heat ghee in a kadai, add cumin seeds. When they begin to change colour add chopped ginger and sauté for half a minute. Add the banana pieces and stir. Add salt to taste and mix.
Step 3
Cover and cook on low heat till the banana pieces are almost done. Add the ground paste and mix well. Adjust salt, cover and cook for two minutes or till the bananas are fully done. Garnish with fresh coriander leaves and serve hot.
