Stuffed Bananas

Name: Stuffed Bananas
Yield: Serves Four
Ingredients: 1.5 ml/¼ tsp black mustard seeds; 1.5 ml/¼ tsp cumin seeds; 90 ml/6 tbsp vegetable oil; 5 ml/1 tsp chilli powder; 1.5 ml/¼ tsp ground turmeric; 2.5 ml/½ tsp salt; 15 ml/1 tbsp gram flour; 5 ml/1 tsp granulated sugar; 45 ml/3 tbsp chopped fresh coriander (cilantro), plus extra sprigs to garnish; 4 green bananas or plantains; 30 ml/2 tbsp ground coriander; 15 ml/1 tbsp ground cumin

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Stuffed vegetables are a speciality of the Sephardic kitchen, from the Mediterranean Eastwards and even west into the new world of Latin America. This dish, from the Bene Israel of India, can be enjoyed for Rosh Hashanah.

Ingredients

4 green bananas or plantains
30 ml/2 tbsp ground coriander

Side dish
Gluten-free
Rosh Hashanah
Vegan

Method

Trim the bananas or plantains and cut each crossways into three equal pieces, leaving the skin on. Make a lengthways slit along each piece of banana, without cutting all the way through the flesh.
On a plate, mix together the ground c