### TranslatedIngredients: 3 Raw Banana - cut into small cubes,1 teaspoon Cumin seeds (Jeera),2 teaspoons Ajwain (Carom seeds),2 teaspoons Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Amchur (Dry Mango Powder),3 teaspoons Sunflower Oil,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Ajwaini Kache Kele Ki Sabzi Recipe, peel the outer covering of the raw bananas, chop them into cubes and place them in a bowl of water until further use, to avoid the discolouration.Heat oil in a heavy bottomed pan, add the cumin seeds and let it splutter. Slightly crush the caraway seeds between your palms and add it to the oil to flavour it.Drain the raw banana cubes from water and add it to the pan and mix well. Add the coriander powder, turmeric powder, red chilli powder, season with salt and mix well.Let the raw banana cook to 3/4th with the lid closed. Now, keep sauteeing the plantains until they are well cooked and turns crispy on the outside. This will take around 5 minutes.Add in the amchur powder, coriander leaves, mix  the Ajwaini Kache Kele Ki Sabzi well and switch off the heat. Remove Ajwaini Kache Kele Ki Sabzi into a serving bowl.Serve the Ajwaini Kache Kele Ki Sabzi Recipe along with Phulka and Dal Palak for the weekday lunch.