Guest guest Posted January 11, 2002 Report Share Posted January 11, 2002 * Exported from MasterCook * Malvi Doshi's Spicy Stuffed Bananas Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe but slightly firm bananas 1/4 cup coconut powder, or 1/4 cup finely grated -- unsweetened coconut 1/4 teaspoon kosher salt, or to taste 2 or 3 serrano or jalapeno chiles -- minced 1 1-inch piece of fresh ginger, peeled and finely -- grated 2 teaspoons fresh lemon juice 1/4 cup minced cilantro leaves 1 tablespoon peanut oil Sprigs of cilantro for garnish Chapati or whole wheat tortillas Wash and trim the bananas on both ends. Cut each banana into 2 1/2-inch rounds, leaving the skin intact. Make 2 deep cuts on one end of each piece of banana, making an X that extends about half-way into the banana. In a small bowl, combine the coconut, salt, chiles, ginger, lemon juice, and chopped cilantro. Press the mixture deep into the cut of each piece of banana. Set the pieces aside. In a skillet just big enough to hold all the banana pieces, heat the oil. Add the bananas, skins down, and cook the pieces, turning them when the skin has darkened, about 2 minutes. Continue until the skin has darkened on all side. Remove the bananas from the heat. Place the cilantro sprigs on a serving platter, set the bananas on top, and serve immediately, with chapati or tortillas on the side. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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