How to make Methi Kela Sev -
Methi bananas and sev blended well.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fenugreek leaves (methi) (मेथी), Ripe bananas (पके हुए केले)
Cuisine : Gujarati
Course : Main Course Vegetarian
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For more recipes related to Methi Kela Sev checkout Sukhi Metho Wadiyaan, Methi Chaman, Methi Chaman - SK Khazana, VEGAN METHI MATAR MALAI- Sk Khazana . You can also find more Main Course Vegetarian recipes like Potatoes in Hot Garlic Sauce Melanzane Calabre Ultimate Potato Puree Podalanga Masala
Methi Kela Sev Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Methi Kela Sev Recipe
Fenugreek leaves (methi) shredded 1 bunch
Ripe bananas 2
Sev 1/4 cup + for garnish
Oil 2 tablespoons
Asafoetida 1/4 teaspoon
Mustard seeds 1 1/2 teaspoon
Cumin seeds 1 tablespoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Ginger-green chilli paste 1 tablespoon
Salt to taste
Method
Step 1
Heat oil in a non-stick pan. Add asafoetida, mustard seeds, cumin seeds and methi dana.
Step 2
When the mustard seeds crackle, add turmeric powder, cumin powder, coriander powder and a little water. Mix well.
Step 3
Grind coconut with ¼ cup water into a fine paste. Remove stalks of mushrooms and quarter them. Add to the masala in the pan and mix. Cook for 10-15 minutes.
Step 4
Peel and cut the bananas into roundels. Transfer into a bowl and crush a bit with a fork.
Step 5
Add 3/4th cup water to the pan and stir to mix. Add a little more water and salt. Cook for 2-3 minutes.Add the bananas and mix well.
Step 6
Adjust salt, if required, and mix well. Cook for 2-3 minutes more.Add sev and mix well. Switch off the heat. Serve hot garnished with sev.
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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.
