Nenthra pazham / Ethapazham...Kerala's own variety of banana.
I have fond memories associated with this banana. My mom used to make a variety of dishes with it, this recipe being one of them. I have not added the 'frills' mom used to add....a sprinkling of coconut and a pinch of cardamom....as I was in too much hurry to gobble up my childhood favorite!
I love having it with salty banana chips, made from the same variety of unripe banana.
Sweet caramelized banana with salty crispy chips. Match made in Heaven.
Ingredients:
Ripe nenthra pazham - 2
Jaggery / sharkara - 1/3 cup to 1/2 cup
Ghee -1 tsp
Coconut - 2 tbsp (optional)
Cardamom / elaichi powder - 1 tsp (optional)
Method:
Cut each banana, with skin into 2 or 3 pieces. Steam over boiling water for about 10 minutes till the insides are cooked.
Melt the jaggery and add the skinned banana to this and mix well.
When all the water from the jaggery evaporates and the banana gets well coated, add the ghee.
Mix well, turn off flame. That's it!
Add the coconut and elaichi powder, if using, as garnish.
No comments:
Post a Comment