Name: Jain Kacha Kela Matar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Raw Banana, peeled and cubed; ⅓ cup Green Peas, fresh or frozen; ½ cup Tomato, pureed fresh tomatoes; ½ tsp Cumin Seeds; ⅛ tsp Asafoetida; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander; ¼ tsp Garam Masala; 1 tbsp Cooking Oil; ½ cup Water; ½ tsp Salt; 1 tbsp Coriander Leaves, chopped for garnish

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat oil in a heavy pan or kadhai. Add cumin seeds and let them splutter, followed by a pinch of asafoetida.
Pour the tomato puree directly into the tempered oil. Add turmeric, red chilli powder, and coriander powder.
Cook the tomato masala on medium heat for 5-6 minutes until it thickens, loses its raw smell, and oil separates from the edges.
5–6 min
Drain the raw banana cubes and add them to the cooked masala along with the green peas. Toss well to coat the vegetables.
Add water and salt. Mix gently. (Raw bananas act like potatoes and will absorb water to thicken the gravy).
Cover the pan and simmer on low-medium heat for 10-12 minutes. Check a banana cube with a fork; it should be perfectly soft.
10–12 min
Sprinkle garam masala and fresh coriander. Stir gently, turn off the heat, and serve hot.

How to tell it's done

Tender, potato-like cubes and soft green peas resting in a thick, tangy, and highly flavorful onion-garlic-free tomato sauce.

Getting it right

Tip

Raw bananas cook incredibly fast and can easily turn into mush. Do not over-boil them. They provide an excellent, hearty substitute for potatoes in a strict Jain diet.

What to serve it with

A comforting, thick gravy dish that pairs perfectly with hot Phulkas, Parathas, or simple Dal-Rice.

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Ingredients