Kele Sali Ani Moogu Galnu Elichikeri Recipe

Recipe By Slurrp

Kele Sali Ani Moogu Galnu Elichikeri is a traditional Konkani dish from the coastal region of India. It is a flavorful and spicy curry made with ripe bananas, sprouted moong beans, and aromatic spices. The dish has a unique combination of sweet and savory flavors, with the bananas adding a creamy texture to the curry. It is typically served with steamed rice or roti and makes for a satisfying and nutritious meal.

3.9
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13hr total
13hr total
Kele Sali Ani Moogu Galnu Elichikeri
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Ingredients for Kele Sali Ani Moogu Galnu Elichikeri Recipe

  • 1/2 Ripe Bananas, Peeled And Chopped
  • 1/4 cup Sprouted Moong Beans
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Cumin Seeds
  • as required A Handful Of Curry Leaves
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Kele Sali Ani Moogu Galnu Elichikeri Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook for a minute.
  • STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
  • STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
  • STEP 5.Add the sprouted moong beans and cook for 5 minutes.
  • STEP 6.Add the chopped ripe bananas and mix gently. Cook for another 5 minutes.
  • STEP 7.Add water as needed to adjust the consistency of the curry. Simmer for a few minutes.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to use ripe bananas for this recipe as they add sweetness and creaminess to the curry.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • If you don't have sprouted moong beans, you can use regular moong beans and soak them overnight before cooking.
  • For a variation, you can add coconut milk to the curry for a richer and creamier texture.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the Kele Sali Ani Moogu Galnu Elichikeri with steamed rice or roti for a complete meal.
  • Garnish with fresh coriander leaves and serve hot.
Nutrition
value
184
calories per serving
16 g Fat2 g Protein9 g Carbs5 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    2g
  • Carbs
    9g
  • Fiber
    5g

MacroNutrients

  • Carbs
    9g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    7mg
  • Iron
    < 1mg
  • Vitamin A
    26mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    < 1mg
  • Phosphorus
    34mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp