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

Kachhe Kele Ka Foogath

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


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.