Spicy stuffed bananas

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This unusual vegetarian recipe from Gujarat, Kela Na Sambhariya, is easy to prepare and requires very little time to cook - perfect for unexpected guests. It makes a substantial and healthy main course when teamed with a lentil dish or a vegetable curry and accompanied by basmati rice.

Ingredients

  • 4 ripe, firm bananas
  • 50 g/2 oz/½ cup gram flour (besan), sifted
  • 2.5 ml/½ tsp ground cumin
  • 5 ml/1 tsp ground coriander
  • 1 fresh green chilli, finely chopped, (deseeded if preferred)
  • 1 fresh red chilli, finely chopped, (deseeded if preferred)
  • 15 ml/1 tbsp chopped fresh coriander (cilantro) leaves
  • 2.5 ml/½ tsp salt, or to taste
  • 60 ml/4 tbsp sunflower oil or olive oil
  • Plain Boiled Rice, to serve

Method

  1. Wash the bananas, then trim the ends. Slit each banana lengthways halfway through its diameter, leaving 2.5mm/⅛in uncut at each end. Slit to half its diameter and set aside.

  2. In a small, heavy pan, dry-roast the gram flour for 1 minute, stirring constantly, then add the cumin, coriander and green and red chillies. Stir over a medium heat for 1 minute, then remove and leave to cool.

  3. Add the chopped coriander and salt and mix well. Divide into four portions.

  4. Preheat the oven to 180°C/350°F/Gas 4. Pull the slit banana apart very gently and fill the cavity with a portion of the gram flour mixture, packing the filling in very tightly. Fill the remaining bananas in the same way.

  5. Heat the oil in a shallow, ovenproof pan over a medium heat. Place the bananas in the hot oil, stuffed-side up, reduce the heat to low, cover and cook for 2 minutes.

  6. Spoon some hot oil on the stuffing, pressing it down gently. Transfer the pan to the oven. Bake for 12–15 minutes, basting with the oil once or twice. Serve with Plain Boiled Rice.

Per portion Energy 268kcal/1122kJ; Protein 3.1g; Carbohydrate 39.6g, of which sugars 26.3g; Fat 11.9g, of which saturates 1.5g; Cholesterol 0mg; Calcium 30mg; Fibre 1.8g; Sodium 3mg.