Sauteed Bananas, Kerala Style
|Cooking banana||8 , semi ripe|
|Sesame seeds||1⁄2 Teaspoon, broiled and crushed|
|Cumin seeds||1⁄2 Teaspoon, broiled|
|Green chillies||4 , finely chopped|
|Coconut||1⁄2 Small, freshly grated|
|Tomato||1 Large, skinned and seeded|
|Curry leave sprig||2|
|Dried red chilies||2 , cut into 2 pieces|
|Green cardamoms||2 , crushed|
• Peel the bananas and mash them well with a potato masher. Add 1 1/2 cups of water and cook till tender.
• Place a thick bottomed pan on the fire. Add 1/2 cup pure ghee and place it on a medium flame. Put in the curry leaves, the red and green chillies, the baby onions, the broiled coriander and cumin seeds. Lower the flame and add the grated coconut, onions and the cardamoms and stir gently for 4 to 5 minutes. When the masala has been well mixed and the onions and coconut have softened, add the pulped bananas. Stir and allow to simmer for 7 minutes without scorching the pan.
• Serve with puris or rice.