I am visiting Kerala at the moment. Being in God’s own country, as this state is often called, has been a great experience. This is because Nature can be very inspiring. There is barely a single dry leaf anywhere – it is that beautiful. The lush greenery is all around, everywhere I go: mangoes hanging over the backwaters or down to the ground, coconuts, and plenty of banana varieties. The bananas called to mind some recipes that I really enjoy, including this delicious Gujarati dish named kela nu shaak.

Kela nu shaak is very popular among Gujarati Jains during fasting periods, when they may avoid greens. Thus, this savoury dish works as a vegetable substitute, and is eaten along with chapatis. That is, it is basically a banana subzi (“subzi” being the term for vegetable dishes). But it really is so delicious that it is a regular staple in the cuisine even beyond fasts. It goes quite well with other savoury dishes like kadhi, as well as various vegetable accompaniments too.

It was a dish my husband grew up eating, so it counts among his comfort foods and makes regular appearances in my cooking too as a result. It is really quite simple: the bananas are sautéed in ghee, and a few spices are added. I like to make it in a non-stick or iron pan, adding a little jaggery which turns crispy and golden at the bottom, almost caramelized. I find that this is a great way to lift the flavours of the dish.

If you don’t know what to do with overripe bananas, kela nu shaak is the dish for you. As you know, when they ripen the whole bunch does at once, so you may have quite a bit of fruit that doesn’t taste as good eaten raw. If you prefer something sweet instead, this banana bread recipe that I shared a while back is ideal.

I will be carrying back with me a few varieties of Kerala bananas, and it will be interesting to see the differences in flavours and the kinds of dishes they lend themselves well to. I will certainly share my findings with you once I get a good sense of how to use them. As for kela nu shaak, any of the usual green or yellow bananas that you have access to will do.

Kela Nu Shaak / Banana Subzi

(Yield: Serves 2)

5 small ripe bananas

1 tablespoon ghee

½ teaspoon jeera (cumin) seeds

½ teaspoon mustard seeds

Salt to taste

¼ teaspoon turmeric powder

½ teaspoon chilli powder

½ teaspoon dhaniya (coriander) powder

½ teaspoon jeera powder

2 tablespoons jaggery

 

Peel and slice the bananas. Set aside.

In a non-stick pan, add the ghee. Once it’s heated, add the cumin and the mustard seeds.

Wait for them to splutter, then add the sliced bananas.

Move the bananas around on the pan a little bit without mixing too much, and allow the slices to cook on both sides, flipping at intervals until lightly brown.

Now, add the spices and the salt. Mix very gently until the slices are coated. Next, add the jaggery.

Allow to cook on a low flame, making sure the jaggery doesn’t burn.

Once the bananas has turned golden and the jaggery has almost caramelized, turn off the flame. Your kela nu shaak is ready to serve. Enjoy hot, with chapatis.

I hope you will enjoy this savoury use of a sweet fruit!