BANANA BAHAAR

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INGREDIENTS:
1. Ripe banana 3 big size [cut breathwise in 1/2 cm slices]
2. Sultana [kishmish] 1 tbs
3. Cashewnuts 8 to 10 pieces [roasted and coarsely crushed]
4. Hing 1/4 tsp
5. Nutmeg powder 1/2 tsp
6. Whole dry red chilli 2 pieces
7. Whole jeera 1 1/2 tsp
8. Juice of 1 lemon
9. Ghee 2 to 3 tbs [pure]
10. Salt and sugar to taste
11. Tumeric [haldi] powder 1 tsp
12. Fresh dhania chopped 1/4 cup [for garnishing]
13. Roasted jeera powder 1tsp
14. Cinnamon powder 1 tsp
15. Cardamom powder 1 tsp


METHOD:
To the cut banana slices, add half the lemon juice and mix lightly.
Heat a non- stick pan and put the ghee.
When hot, add hing,whole red chillis and jeera.
Let it splater.
Add the banana slices and the cashewnuts and kishmish to it.
Stir lightly.
Add all the other ingredients and stir.
Add remaining lemon juice, salt and sugar.
Should have a sweet and sour taste.
Cover and cook in very low heat, until ghee leaves the sides of the pan and bananas are soft.
Serve after garnishing with dhania.

PS: While cooking, keep in mind that you do not smash the bananas.
Serve with hot chappatis, parathas or puris.
For this recipe cooking with pure ghee is a must.

TIP OF THE DAY:

Always wash sea fish with a little lemon juice, to get rid of its strong smell.
Use mustard oil for any bengali fish preparation, as it gives a better taste.

Comments

Sangeeta Sinha said…
Mishtu, I normally make this dish without hing and turmeric. I hope it is okay. It tastes terrific. Try it out.

By the way, do visit my site www.worldinurpocket.com, comment, suggest and don't forget to subscribe.
April 8, 2008 at 11:51 AM
Mishtu said…
Yes Sangeeta, you can omit them. However, I add them to add a better look plus hing/turmeric helps to remove the ripe banana smell. I shall try your tip next time though. Thanks.
April 9, 2008 at 11:34 AM
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