Methi Kela Subzi (Fenugreek Banana Fry)

Well I seem to be getting obsessed with banana recipes. I dont know these days we seem to be having lot of bananas getting brown before we got eating them. I hate wasting food. So there I try to create something out of those unappetizing looking but still good to eat bananas. I did post recipes for banana bread and banana cookies but you dont crave sweet alll the time and banana bread is a kind of bread which you either hate or love. That depends on how much you love the humble, versatile, quick to eat, yellow fruit.

This time I am posting an Indian entree, Fenugreek Banana Fry called as Methi Kela Bhaji in India. When you listen to the name it sounds like a wierd combination, a fruit and a vegetable togther. One bitter and other sweet but that is what creates magic together. The bitterness is masked by bananas and the extreme sweetness of those overripe bananas are subdued by fenugreek leaves.

Ingredients:

• 1 large bunch fenugreek/methi leaves (picked, cleaned and chopped)
• 3-4 ripe bananas (peeled and cut into large 1" slices)
• 1 tsp mustard seeds
• 1 green chili chopped
• 1 inch finely chopped ginger
• 1/4 tsp asafoetida
• 1 tsp read chili powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• salt to taste
• 1 tbsp oil

Directions:

• Take oil and heat it in a large nonstick vessel.
• Add mustard seeds and when they splutter add green chillies and ginger.
• Add asafoetida and red chili powder and immediately add the prepared methi leaves.
• Mix well, add turmeric powder, coriander powder, cumin powder and salt.
• Add thick slices of bananas and lightly mix well.
• Do not stir too much after you add bananas, just cover the vessel and let the methi leaves get cooked on low flame.
• In between just stir lightly to mix all spices and ensure even cooking.
• This is a very quick cooking dish so it will not take very long. So once the methi leaves are cooked turn off the gas and you can serve it warm with roti, paratha or naan.