Red Bananas with Cardamom (Elaichi Kéla)

A Bombayite’s version of bananas Foster, this recipe stirs in highly aromatic cardamom for that quintessential flavor associated with many an Indian dessert.

Prep Time: 20 min
Total Time: 25 min
Makes: 4 servings

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4	small red bananas
1/4	cup unsalted butter
1/4	cup jaggery, chopped or 1/2 cup packed brown sugar
2	tablespoons lime juice, (1 medium lime)
1/2	teaspoon cardamom seeds, (removed from the pods), ground
1	quart vanilla ice cream

1.	Peel bananas and cut lengthwise in half; set aside.
2.	Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved.
3.	Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender.
4.	Scoop ice cream into 4 bowls. Spoon bananas with sauce over ice cream.

Purchasing

Red bananas are available in some large supermarkets. Choose ripe firm ones that are unblemished.

Substitution

Use unripened yellow bananas with green skins for the red bananas. Cut each banana crosswise in half, then lengthwise in half.

Nutrition Information:

1 Serving: Calories 585 (Calories from Fat 220 ); Total Fat 24 g (Saturated Fat 15 g); Cholesterol 80 mg; Sodium 120 mg; Total Carbohydrate 82 g (Dietary Fiber 2 g); Protein 6 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 10 %; Calcium 20 %; Iron 4 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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