How to make Kachhe Kele Ka Foogath -

Sweet ‘n sour raw banana dish with rich spice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Banana (कच्चा केला), Coconut Scraped

Cuisine : Karnataka

Course : Main Course Vegetarian

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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 Paneer Steak In Chunky Tomato Sauce Matar Mushroom Bharta Vazhakai Podimas Paneer Capsicum

Kachhe Kele Ka Foogath

Kachhe Kele Ka Foogath Recipe Card

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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.

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

Method

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.