Plantain Gravy (Kele Ambat)


We have a big garden in front of our home, where we have grown different types of banana plants, coconut trees etc. We have both types of banana plants – one that can be eaten after ripening and the other type which is used in cooking. The second variety is called AnbaLi keLi (Not very sure if this is also called plantain). I make chips, phodis and this ambat, papads etc with these.

This ambat is prepared very frequently at home. It is very easy to make and very less time consuming. My husband and Shilpa loves this. Here we made this with plantains.

Ingredients:
1 cup plantain(anbaLi keLi) pieces
1 cup fresh/frozen coconut
1 tea spn coriander seeds
5-6 red chillies + 1 red chilli
1 tea spn mustard seeds
5-6 curry leaves
1/4 tea spn tamarind extract (or 2 pieces tamarind) or 2 pieces kokum
A pinch asafoetida
Oil
Salt

Method:
Peel the plantains and put them in water. Cut into bite sized pieces and cook in enough water.
Heat a little oil and add coriander seeds. Grind with coconut, red chillies and tamarind(if using).
Add the ground paste to cooked plantains. Add salt, add the kokum at this stage if using and let it boil for few minutes. Take off the heat.
Heat little oil and add mustard seeds. When they start popping, add curry leaves, asafoetida, 1 red chilli cut into pieces. Pour this seasoning over the gravy.
Serve hot with rice.

Serves : 4
Preparation time : 20mins

Pictorial:

24 Comments for “Plantain Gravy (Kele Ambat)”

deepa

says:

hi shilpa…
we make a similar ambat with radishes and also cabbage.
though we use onions for the seasoning
will try it with plantains next time..
thnx for the recipe:)

Lakshmi

says:

I love cooking with plantains..but dont know much recipes with this. This ambat looks lovely..bookmarked.

Shoba

says:

Varadaji

Such a simple & awesome receipe, Thanks for sharing. I was looking for one with Plantain & here is this.
BTW Is fresh coconut can be given to moms after delivery, if not how many months we can’t, Could you please let me know

Thanks
Shoba

kavita

says:

Hello aunty,
My daughter loves plaintain fry, never heard of this recipe. Looks very tempting, going to try it soon.
Appreciate for posting yummy recipies inspite of having a tight schedule at home.
Thank you.

DD

says:

Hi Shilpa,

Do you use standard cup measurements ? The plantain in the picture above looks more than a cup (std one).

says:

Yes, we use standard cup measurements. The ingredients in these recipes is approx only. You can increase or decrease the amount.

Chetna

says:

Hi Varada Pacchi

We make this recipe too – my mom calls it Kelya Ghasshi !!! and I love any dish made with raw plantains. Have not had this dish for a very long time as hubby does not like plantains much.

Which red chillies did you use ? Bedgi? Bcos the colour is so gorgeous!! When I add the tamarind, the colour chnages to brown and I hate it.

Thanks for posting this recipe

Supriya

says:

Amazing curry.Just add little tamarind(1/2tsp) else the color wont be the same. Also one can add onions whilst making the paste.Before frying the corriander seeds,you could use half an onion sliced and sautee it. Then grind it along with the paste of corriander seeds etc. Thank you Varada!

Victoria

says:

Alot of your recipes involve frozen or fresh coconut. The problem I’m finding is the texture of this – it is always like eating bits and I don’t have the patience to sit there for half an hour trying to grind it to a paste. Can we use coconut milk as a substitute as then the sauce is nice and smooth.

says:

Victoria, These are all traditional recipes which are always made by grinding coconut. You can try with coconut milk, taste will be considerably different

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