Kachcha Kela Masala Sabzi Recipe is a wholesome way to prepare the raw bananas. The raw bananas are first cooked and then tossed along with spices and tomatoes to make a good side dish along with your main course meal. Serve the Kachcha Kela Masala Sabzi Recipe along with favorite Dal for a lunch or even pack it into a lunch box. Raw Banana, Tomatoes, Ginger, Bay leaves (tej patta), Turmeric powder (Haldi), Asafoetida (hing), Coriander Powder (Dhania), Garam masala powder, Red Chilli powder, Salt 2 Raw Banana 2 Tomatoes , finely chopped 1 inch Ginger , grated 2 Bay leaves (tej patta) 1 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Asafoetida (hing) 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Garam masala powder Red Chilli powder , as required to taste Salt , as required to taste 10 40 To begin making the Kachcha Kela Masala Sabzi Recipe, we will first cook the raw bananas in the pressure cooker. Cut the raw bananas in half and place it in the cooker. Add 1/4 cup of water, cover the cooker and place the weight on. Pressure cook until you hear 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.Once the pressure has released, open the cooker and peel the skin of the bananas. Cut them into dices and keep aside.The next step is to make the masala and cook the kachcha kela sabzi. Heat a teaspoon of oil in a heavy bottomed pan or a wok. Add the grated ginger, tomatoes, turmeric, asafoetida, bay leaves, garam masala, coriander powder and red chili powder.Stir all the ingredients well and add the cooked raw banana and salt and stir to combine. Turn the heat to low, cover the pan and cook the Kela Masala Sabzi until you see the masala is well coated with the sabzi. This will take about 5 minutes.Once done, check the salt and spices and adjust to suit your taste. Serve the Kachcha Kela Masala Sabzi Recipe along with favorite Dal for a lunch or even pack it into a lunch box.