Kacche Kele Ke chhilke ki Sabzi ( Raw Banana Peel Curry)

 Kacche Kele Ke Chhilke ki Sabzi ( Raw Banana Peel Curry)

Before giving the recipe of this very delicious mouth watering dish, I would like to mention a few health benefits of Raw Banana Peel:-

Banana peels are rich sources of potassium and contain much more soluble and insoluble fiber than their flesh. Dietary fiber promotes digestion and bowel movements and can reduce blood cholesterol levels. They contain tryptophan, which increases serotonin levels in the body and affects mood. Further, banana skin contains lutein, a powerful antioxidant that protects the eye from free radicals and harmful frequencies of UV radiation from the sun. Lutein has been proven to reduce the risks of cataracts and macular degeneration, as cited in “Biochemical, Physiological and Molecular Aspects of Human Nutrition.” and on top of all these qualities: it tastes very yummy.

Ingreidents and Method of preparation

Raw Bananas  6
Spices:-
Prepared Masala (See recipe in my blog for Prepared Masala)
1 1\2 Tea spn Garam Masala
1 Tbl. spn. Amchoor  ( Dry raw Mango powder)
2 Tbl spns. Roasted Besan ( Chickpea flour)
2 - 3 Tbl.spn Chopped coriander leaves, (choped with tender stems)
 3-4 Table spns. Mustard oil,   Salt to taste, 1, Lemon,
Method:- Boil Banana till skin is tender and inside bananas are cooked ( not very soft) The inside ( White part) will be cookes as seperat dish. Peel Bananas, cut the peels into small rectangular pieces. In sauce pan, heat the mustard oil for about 2 minutes to remove its strong odour, add masala, keep ocasionally stirring and cook till oil is seperated.
Add the cut Banana pieces, Salt and Amchoor, stir fry for some time till masala is well mixed with the peels and you get the good smell. It will take about 15 minutes of stir cooking. Sprinkle the roasted Besan and Garam masala on the peal mixture, Stir fry further,  on slow fire till you get beautiful roast small. Add half of the cut coriender.
Arrange in dish, sprinkle the rest coriander and place the cut lemon pieces on top. Serve hot with Plain Paranthas or