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
- 2 medium Raw banana (kaccha kela) (peeled & diced)
- 1/2 tsp Mustard seeds (rai)
- 1/2 tsp Cumin seeds (jeera)
- a pinch Hing (asafoetida)
- 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)
- 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)
Step-by-step instructions
Step 1 · Wash
Wash, peel, and cut the raw bananas into small cubes. Immediately place them in water to prevent browning.
Step 2 · Heat oil in a kadhai or non-stick pan
Heat oil in a kadhai or non-stick pan. Add mustard seeds; once they crackle, add cumin seeds, hing, and curry leaves.
Step 3 · Add chopped ginger and green chilli
Add chopped ginger and green chilli. Sauté for 30 seconds until aromatic.
Step 4 · Drain the diced raw bananas and add them to the pan
Drain the diced raw bananas and add them to the pan. Mix well to coat with the spices.
Step 5 · Sprinkle turmeric
Sprinkle turmeric, red chilli, coriander powder, and salt. Mix thoroughly. Cover and cook on low flame for 10-12 minutes or until bananas are tender, stirring occasionally.
Step 6 · Once cooked
Once cooked, drizzle lemon juice and toss gently. Garnish with fresh coriander leaves.
Step 7 · Serve hot with phulka
Serve hot with phulka, roti, or steamed rice.
Why this recipe 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.
A note on tradition
Raw Banana Sabzi is commonly prepared in Western Indian homes, especially during festivals like Navratri or Ekadashi, when root vegetables are preferred over grains. Its sattvik nature makes it ideal for fasting days. In Maharashtra, it’s a staple during Gudi Padwa, while in Gujarat, it’s enjoyed as a simple, home-style shaak. The dish reflects the Indian tradition of using locally available, seasonal produce in everyday cooking.