Tuesday, 17 June 2014

BHARLI KELI / COCONUT STUFFED BAKED BANANAS

When you met a stranger have you ever had a feeling that you know each other for ages coz there is a immediate mutual liking for each other and budding friendship. Well I am saying this because this recipe is from one such dear friend Arpita Kulkarni, whom I met at the unlikeliest of places and we clicked for life.......thnx Arpita for being a dear friend and for this lovely recipe too.....



BHARLI KELI / COCONUT STUFFED BAKED BANANAS

INGREDIENTS

Bananas (ripe but firm)
4 nos
                                        STUFFING
 
Fresh scraped coconut
½ cup
Jaggery
¼ cup
Elaichi pdr / cardamom pdr        
½ tsp
Salt                      
A pinch




METHOD:

STUFFING

1.       Take the jaggery in a pan. Put 1 tbsp of water in it so that it will not burn as it dissolves.


2.       When all the jaggery dissolves add in the scraped fresh coconut.
 

3.       Sauté it on a low to medium flame till the mixture becomes almost dry.

 
4.       Add in salt and elaichi pdr. Cool the stuffing.

 

ASSEMBLING

5.       There are two ways of doing this. Either you peel the bananas and then stuff them or you leave the peel on.

6.       Make a slit in the length of the banana.


 
7.       Try to stuff in as much of the stuffing as possible without breaking or bruising the banana.

8.       Leaving the peel on while stuffing is easier to handle.

9.       Line your baking tray with aluminium foil as the bananas may stick to the tray.

10.   Put them in the oven and bake them at 150 – 175°C for 15 – 20 min.

 
11.   Keep on checking in between to prevent the jaggery from burning.


12.   By then they will firm up a little. Remove the peel. The colour may turn a little dark which may be a little unappealing but the taste is fabulous. You can also heat a little ghee in a pan and stir fry the bananas with the skin instead of baking.





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