Raw Banana (कच्चा केला (Kacha Kela))
Raw Banana is a staple in many Indian homes, especially in the South and West. Unlike the sweet yellow fruit we eat as a snack, the raw version is firm, green, and starchy. In my kitchen, I treat it more like a potato because of its texture. It has a very neutral flavor that absorbs spices beautifully, whether you are making a dry fry or a rich gravy. I remember my grandmother making the most delicious 'Kela Podimas' with fresh coconut. It feels very grounding and substantial when added to a meal. It's an honest ingredient that brings a unique, earthy satisfaction to traditional vegetarian cooking.
Images are for illustrative purposes only and may not represent the exact appearance of the ingredient.
Calories
89 kcal
Protein
1.1g
Fat
0.3g
Carbs
23g
Fiber
2.6g
Vitamins
Potassium, Vitamin B6, Vitamin C
Cooking Tips
- • Apply a little oil to your hands and the knife before peeling to prevent the sticky sap from staining.
- • Always keep the chopped pieces in water until you're ready to cook to prevent oxidation.
- • Boil the banana with the skin on first if you want to make a mash or koftas; it makes peeling much easier.
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1. Health Estimates: Nutritional values provided for ingredients are professional averages. Individual samples may vary based on origin, freshness, and processing.
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