Baked Bananas Stuffed with tamarind-Flavored Coconut
NARIYAL BHARA KELA
-Recipe from Yamuna mataji
Bananas are native to India and are one of the most popular fruits of
the nation. There are said to be staggering 400 varieties of bananas.
Even so, they are divided into only two categories: eating and cooking.
In this dish, a small, very sweet eating banana, either yellow or
red-skinned, is preferred. Known as lady fingers or golden fingers,
they are often available in Mexican or Indian grocery stores. Though
they are traditionally baked in softened banana leaf wrappers on a
coal-fed oven, I find that they bake wonderfully in any oven and in
almost any type of baking dish.
Preparation time (after assembling ingredients): 15 minutes
Cooking time: 20 minutes
Makes: 8 side dish servings
2 table spoons (30 ml) instant tamarind concentrate (available at Indian groceries)
1 ½ table spoon (22 ml) water
1 table spoon (15 ml) minced fresh mint or ½ teaspoon (2 ml) dried mint
1/8 teaspoon (0.5 ml) cayenne pepper or ¼ teaspoon (1 ml) paprika
3 table spoons (45 ml) grated fresh or dried coconut
1 teaspoon (5 ml) garam masala
½ teaspoon (2 ml) ajwain seeds or fennel seeds, crushed
¼ teaspoon (1 ml) salt
8
small firm ripe bananas, no more than 6-7 inches (15-18.5 cm) long,
preferably “finger” bananas, red or yellow, 4-5 inches (10-12.5 cm) long
3 table spoons (455 ml) slivered almonds
½ cup (120 ml) maple syrup
2 table spoons (30 ml) finely chopped crystallized ginger
1 table spoon (15 ml) ach lime and orange juice
2 table spoons (30 ml) melted butter
1.
Combine the tamarind concentrate with water and whisk with a fork
until blended. Add the mint, cayenne or paprika, coconut, garam masala,
ajwaini or fennel seeds and salt, and toss to mix.
2.
Preheat the oven to 375 F (190 C). Peel the bananas and, using a
sharp paring knife, cut a slit about two-thirds through the flesh
lengthwise, leaving ¼ inch (6 mm) uncut at each end. Very carefully
ease the tamarind-coconut mixture evenly into the slits. Arrange in a
single layer in a baking dish and scatter slivered almonds over the
bananas.
3. Combine the maple syrup, crystallized
ginger, lime and orange juice and butter in a bowl and stir until
blended. Pour the syrup over the bananas and blake for about 20
minutes, basting occasionally to keep them moist. Serve with a drizzle
of the thickened syrup, either warm or at room temperature.