Raw Banana Sabzi
Lunch • India
How to Make Raw Banana Sabzi (Traditional & Healthy Version)
Raw Banana Sabzi, known as Kacche Kele ki Sabzi in Hindi, is a beloved vegetarian dish from the western regions of India, especially in Maharashtra and Gujarat. This sabzi transforms humble raw bananas (plantains) into a flavorful, nutrient-rich curry that’s often enjoyed with phulka, roti, or steamed rice. With a texture reminiscent of potatoes but much lower in calories, raw bananas offer a unique base to soak up the aromatic tadka of mustard seeds, cumin, and curry leaves. In Indian culture, Raw Banana Sabzi is considered a sattvik and vrat-friendly food, making it a popular choice during fasting days, Navratri, or Ekadashi. The dish is celebrated not only for its taste but also for being easy to digest and suitable for all age groups. Its mildly spiced, comforting flavors make it perfect for lunchboxes and weekday meals. With its balance of spices, a hint of tang from lemon, and the rustic earthiness of raw banana, this sabzi is a healthy, traditional, and satisfying addition to your Indian vegetarian menu.
Ingredients(for 1 medium katori (about 200g) per serving)
- 2 medium Raw banana (kaccha kela) (peeled & diced)
- 1/2 tsp Mustard seeds (rai)
- 1/2 tsp Cumin seeds (jeera)
- a pinch Hing (asafoetida) - optional
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (adjust to taste)
- 1 tsp Coriander powder (dhaniya)
- 8-10 Curry leaves (kadi patta) (fresh)
- 1 tsp Ginger (adrak) (finely chopped)
- 1 Green chilli (slit) - optional
- 1 tsp Lemon juice (freshly squeezed)
- 1.5 tsp Oil (preferably mustard or groundnut oil)
- to taste Salt
- 1 tbsp Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Wash, peel, and cut the raw bananas into small cubes. Immediately place them in water to prevent browning.
5 minutes
Add a few drops of lemon to the water to retain the raw banana's color.
- 2
Heat oil in a kadhai or non-stick pan. Add mustard seeds; once they crackle, add cumin seeds, hing, and curry leaves.
2 minutes
Ensure oil is hot before adding spices for proper tempering.
- 3
Add chopped ginger and green chilli. Sauté for 30 seconds until aromatic.
1 minute
Do not brown the ginger; a quick sauté is enough.
- 4
Drain the diced raw bananas and add them to the pan. Mix well to coat with the spices.
2 minutes
Keep the flame medium to avoid burning the spices.
Why This Dish is Healthy
This Raw Banana Sabzi is a healthy choice because it uses plant-based ingredients, minimal oil, and is rich in fiber, helping with digestion and satiety. The low glycemic index of raw bananas makes it suitable for weight watchers and diabetics. No heavy cream or sugar is used, ensuring a light, wholesome meal ideal for a balanced Indian vegetarian diet.
Raw bananas are high in dietary fiber, resistant starch, potassium, and vitamin B6, making this sabzi beneficial for gut health and sustained energy. The minimal use of oil and the absence of heavy masalas keep the calories low. The addition of turmeric and ginger provides anti-inflammatory benefits, while coriander and curry leaves add micronutrients. This dish is naturally gluten-free and can be adapted for vegan diets as well.
Pro Tips
- 💡Tip 1: Always soak cut raw banana in water with lemon to prevent blackening.
- 💡Tip 2: Use mustard or groundnut oil for authentic regional flavor.
- 💡Tip 3: Garnish with fresh coriander and a squeeze of lemon for freshness.
Storage & Serving
Store leftover sabzi in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid freezing as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
