Kachche Ke Kele Ki Sabji

To make Kachche Ke Kele Ki Sabji, start by peeling and chopping 4 cups of raw bananas into small pieces. Soak them in water to prevent browning. Heat 2 tablespoons of oil in a pan, add 1 teaspoon each of mustard seeds and cumin seeds, and let them splutter. Add the soaked bananas, sprinkle with 1 teaspoon each of turmeric powder, red chili powder, and salt. Cover and cook for about 15 minutes, stirring occasionally. Finally, mix in 2 tablespoons of grated coconut and 2 tablespoons of chopped coriander leaves, and cook for an additional 2 minutes.

Yes, Kachche Ke Kele Ki Sabji is completely vegan as it is made with raw bananas, spices, and coconut, without any animal products. It's a great option for those following a plant-based diet.

If you can't find raw bananas, you can substitute them with green plantains or even zucchini for a different texture and flavor. Keep in mind that the cooking time may vary slightly depending on the substitute used.

To store leftover Kachche Ke Kele Ki Sabji, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat it on the stove or in the microwave before serving.

Kachche Ke Kele Ki Sabji pairs wonderfully with steamed rice, chapati, or dosa. You can also serve it alongside a cooling raita or a spicy chutney to enhance the flavors of the meal.