This spicy jackfruit curry or masaledaar kathal kisabji tastes almost like chicken curry. Related PostsTinda Masala Recipe | Tinda Ki Sabzi Recipe | Punjabi Tinda RecipeEggCurryRecipe Video| Punjabi Dhaba Style Egg CurryRecipeVrat wale Aloo kiSabji | Aloo kiSabji for Fasting and Vrat | PotatoCurry for FastSukhi Arbi ki Sabzi Recipe | Tawa arbi ki sabzi Recipe
I love Kofta / Cutlet recipes as it serve as multipurpose. Recently I have been visiting India more often for work so end up tasting lot of new flavours / curries
As it had fennel seeds/soambu, i got tempted to try it. You can replace rawbanana with arbi/Seppankizhangu but you should cook the arbi before adding in masala
Curry Leaves. KaccheKele Tamatar KiSabji… I love this freaking Vegetable… A very good option for people who hate to eat rawbananas… To be true to you all I fooled my hubby with this veggie… Till date he doesn't know what I cooked… He hates rawbanana and this was the best way tomake him have this… He just loved the taste and never asked me what it was… I am so happy…
Peel the skin from the rawbanana and slice them into thin or medium long sized slices. HOWTOMAKE OR PREPARE RAWBANANA BAJJI OR BALEKAYI BAJJI OR VAZHAKKAI BAJJI
You might also like other rawbananarecipes like Kela Ka Kofta Curry, Andhra style rawbanana stir fry, Vazhakkai Kara Kuzhambu, Vazhakkai Varural (stir fry)
Salt to taste. Once it splutters add raw mango. This Sabji is tangy sweet and with full of flavors. Vacation Recipe-because you get Raw mangoes in summer and my grandmother who is specialists in this kairi kisabji always use tomake this sabji whenever i visit her in vacations and this recalls my those childhood days
The curry is a perfect blend of sweet, sour and spicy with the earthy freshness of coriander leaves. Recipe For RawPlantainCurry With Mustard Paste( Learn howtomake Ava Pettina Aratikaya Koora, an easy curry with rawplantains cooked in mustard paste)Prep Time
Recipe Category. Peel the skin of rawbananas and cut them into medium sized pieces. One vegetable and different varieties of curries with it is the principle I follow while cooking
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