How to Make Kela Methi nu Shaak (Traditional & Healthy Version)
Kela Methi nu Shaak is a beloved Gujarati curry that beautifully balances the bitterness of methi (fenugreek leaves) with the natural sweetness of ripe bananas (kela). This classic dish is a staple in many Gujarati homes and is often prepared during the winter months when fresh methi is abundant. With its unique flavor profile and simple preparation, Kela Methi nu Shaak is a testament to the ingenuity of Indian vegetarian cuisine. This sabzi is a popular choice during fasting days and festive occasions like Uttarayan, when light and nourishing meals are preferred. The combination of wholesome methi and potassium-rich banana provides a satisfying meal that’s both delicious and easy on the stomach. Traditionally served with phulka or bajra rotla, this curry is an excellent way to introduce leafy greens into your diet while enjoying flavors that are authentically Indian. Its low calorie and vegan profile make it ideal for health-conscious families.
Ingredients
Step-by-step instructions
Step 1 · Clean and finely chop the methi leaves
Clean and finely chop the methi leaves. Peel and slice the banana into medium rounds. Chop onion, tomato, and green chilies as required.
Step 2 · Heat oil in a kadhai on medium flame
Heat oil in a kadhai on medium flame. Add mustard seeds and cumin seeds; let them splutter. Add a pinch of hing.
Step 3 · Add chopped onions and sauté till translucent
Add chopped onions and sauté till translucent. Add green chilies and sauté for another minute.
Step 4 · Add chopped tomatoes
Add chopped tomatoes, turmeric, coriander powder, and red chili powder. Cook till tomatoes soften and masala releases oil.
Step 5 · Add chopped methi leaves and sauté till they wilt and reduce in volume
Add chopped methi leaves and sauté till they wilt and reduce in volume.
Step 6 · Add sliced banana and salt
Add sliced banana and salt. Mix gently to coat the banana in masala. Cover and cook for 4-5 minutes until banana softens but does not turn mushy.
Step 7 · Check seasoning and adjust salt or chili as needed
Check seasoning and adjust salt or chili as needed. Serve hot with phulka, bajra rotla, or rice.
Why this recipe is healthy
This vegan curry is an excellent choice for those seeking wholesome, plant-based nutrition. Using fresh methi and banana, the dish is naturally low in calories and fat, while supplying vital micronutrients. The fiber from methi and banana keeps you full for longer, supporting weight loss and stable blood sugar levels. No dairy or heavy cream is used, making it suitable for lactose-intolerant and vegan diets. It’s a heart-healthy, gut-friendly recipe recommended for regular consumption.
A note on tradition
Kela Methi nu Shaak is a cherished Gujarati sabzi, often served during the winter months and on auspicious fasting days like Ekadashi and Uttarayan. Its origin lies in the inventive use of local, seasonal produce in Gujarat, where families combine leafy greens with fruits to create balanced meals. Traditionally enjoyed with bajra rotla or phulka, it’s also a popular tiffin choice and a comforting home-style curry that highlights the region’s love for sweet and savory combinations.