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