To begin making the Kachcha Kela Masala Sabzi Recipe, we will first cook the raw bananas in the pressure cooker. Cut the raw bananas in half and place it in the cooker. Add 1/4 cup of water, cover the cooker and place the weight on. Pressure cook until you hear 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.

Once the pressure has released, open the cooker and peel the skin of the bananas. Cut them into dices and keep aside.

The next step is to make the masala and cook the kachcha kela sabzi. Heat a teaspoon of oil in a heavy bottomed pan or a wok. Add the grated ginger, tomatoes, turmeric, asafoetida, bay leaves, garam masala, coriander powder and red chili powder.

Stir all the ingredients well and add the cooked raw banana and salt and stir to combine. Turn the heat to low, cover the pan and cook the Kela Masala Sabzi until you see the masala is well coated with the sabzi. This will take about 5 minutes.

Once done, check the salt and spices and adjust to suit your taste. 

Serve the Kachcha Kela Masala Sabzi Recipe along with favorite Dal for a lunch or even pack it into a lunch box.