Baked Bananas Stuffed with Tamarind-Flavored Coconut NARIYAL BHARA KELA

Baked bananas stuffed with tamarind-flavored coconut, nariyal bhara kela, is the side that makes guests do a double-take — firm finger bananas split and filled with a tangy-sweet mix of coconut, tamarind, mint, garam masala, and a touch of cayenne. Maple syrup and slivered almonds finish them in the oven. Sweet, sour, and gently hot all at once.

Ingredients

• 2.0 tbsp (30 ml/40g / 1.41 oz) instant tamarind concentrate
• 1.5 tbsp (22 ml/22g / 0.78 oz) water
• 1.0 tbsp (15 ml/3g / 0.11 oz) minced fresh mint or 0.5 tsp (2 ml/1g / 0.04 oz) dried mint
• 0.125 tsp (0.5 ml/0.5g / 0.02 oz) cayenne pepper or 0.25 tsp (1 ml/1g / 0.04 oz) paprika
• 3.0 tbsp (45 ml/15g / 0.53 oz) grated fresh or dried coconut
• 1.0 tsp (5 ml/2g / 0.07 oz) garam masala
• 0.5 tsp (2 ml/1g / 0.04 oz) ajwain seeds or fennel seeds, crushed
• 0.25 tsp (1 ml/1.5g / 0.05 oz) salt
• 8.0 small firm ripe bananas (finger bananas), approx. 32.0 oz (900g)
• 3.0 tbsp (45 ml/24g / 0.85 oz) slivered almonds
• 0.5 cup (120 ml/155g / 5.5 oz) maple syrup
• 2.0 tbsp (30 ml/30g / 1.06 oz) finely chopped crystallized ginger
• 1.0 tbsp (15 ml/15g / 0.53 oz) lime juice
• 1.0 tbsp (15 ml/15g / 0.53 oz) orange juice
• 2.0 tbsp (30 ml/28g / 0.99 oz) melted butter

Instructions

Preparing the Indian Stuffed Baked Bananas (Nariyal Bhara Kela) Filling

1. Whisk the 2.0 tbsp (40g / 1.41 oz) of tamarind concentrate with 1.5 tbsp (22g / 0.78 oz) of water in a small bowl until smooth, then stir in the mint, cayenne, coconut, garam masala, crushed seeds, and salt to form a thick paste.
2. Preheat your oven to 375°F (190°C). Peel the 8.0 bananas and, using a sharp paring knife, cut a lengthwise slit two-thirds of the way through the flesh, leaving 0.25 inches (6 mm) uncut at each end.

Baking the Indian Stuffed Baked Bananas (Nariyal Bhara Kela)

3. Carefully stuff the tamarind-coconut mixture into the slits of each banana, then arrange them in a single layer in a baking dish and scatter the 3.0 tbsp (24g / 0.85 oz) of slivered almonds over the top.
4. Stir together the 0.5 cup (155g / 5.5 oz) of maple syrup, 2.0 tbsp (30g / 1.06 oz) of crystallized ginger, lime juice, orange juice, and 2.0 tbsp (28g / 0.99 oz) of melted butter until the glaze is well blended.
5. Pour the syrup mixture evenly over the bananas and bake for 20.0 minutes, basting the fruit occasionally with the juices from the pan to ensure they remain moist and well-glazed.
6. Serve the dish warm or at room temperature, making sure to drizzle the thickened syrup from the bottom of the pan over the bananas just before presentation.

Nutritional Information

Approximate values per serving (based on 8 side-dish servings):

• Calories: 195 kcal
• Total Carbohydrates: 38g (1.34 oz)
• Protein: 1.8g (0.06 oz)
• Total Fat: 6.2g (0.22 oz)

Pro Tips

1. Selection of Fruit: For the most authentic texture, use "Lady Finger" or "Apple" bananas. They have a higher starch content and a slight tang that complements the tamarind. Ensure they are yellow with very few brown spots—they need to be firm enough to hold the stuffing without collapsing.
2. The Basting Technique: Don't skip the basting step. The maple syrup and citrus juices create a reduction in the pan. By spooning it over the bananas every few minutes, you create a professional-grade lacquer that keeps the fruit from drying out.
3. Seed Preparation: When using ajwain or fennel seeds, give them a quick toast in a dry pan for 30 seconds before crushing. This releases the essential oils and makes the traditional Indian flavors significantly more "front-of-palate" in the final dish.
4. Smooth Tamarind Paste: If your tamarind concentrate is very thick or contains fibers, strain the mixture through a fine-mesh sieve after whisking it with water. A smooth paste ensures that every bite of the tamarind coconut filling is velvety rather than grainy.

Frequently Asked Questions (FAQ)

Can I make Indian Stuffed Baked Bananas (Nariyal Bhara Kela) with regular bananas?

Yes, you can use standard Cavendish bananas if finger bananas are unavailable. However, since they are much larger, you should cut them into 3-inch chunks before slitting and stuffing them to ensure the cooking time remains consistent and the flavors stay balanced.

Is this Indian Stuffed Baked Bananas (Nariyal Bhara Kela) recipe vegan?

To make this dish 100% vegan, simply replace the 2.0 tbsp (28g / 0.99 oz) of melted butter with an equal amount of refined coconut oil. The coconut oil actually enhances the flavor of the tamarind coconut filling and pairs perfectly with the maple glaze.

How do I store and reheat leftovers?

These bananas are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a 300°F (150°C) oven for 10 minutes or in a microwave for 30 seconds. Be sure to pour the extra syrup over them before reheating to restore the moisture.

What is the best way to serve this South Indian side dish?

While it is traditionally a side dish for a savory meal, it works beautifully as a dessert. For a more indulgent experience, serve it warm with a dollop of unsweetened Greek yogurt or a scoop of vanilla bean ice cream to contrast the heat of the ginger and cayenne.

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Stav Kogan

Baked Bananas Stuffed with Tamarind-Flavored Coconut NARIYAL BHARA KELA

Print Recipe Pin Recipe

Servings: 4 servings

Calories: 195

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2.0 tbsp (30 ml/40g / 1.41 oz) instant tamarind concentrate
• 1.5 tbsp (22 ml/22g / 0.78 oz) water
• 1.0 tbsp (15 ml/3g / 0.11 oz) minced fresh mint or 0.5 tsp (2 ml/1g / 0.04 oz) dried mint
• 0.125 tsp (0.5 ml/0.5g / 0.02 oz) cayenne pepper or 0.25 tsp (1 ml/1g / 0.04 oz) paprika
• 3.0 tbsp (45 ml/15g / 0.53 oz) grated fresh or dried coconut
• 1.0 tsp (5 ml/2g / 0.07 oz) garam masala
• 0.5 tsp (2 ml/1g / 0.04 oz) ajwain seeds or fennel seeds, crushed
• 0.25 tsp (1 ml/1.5g / 0.05 oz) salt
• 8.0 small firm ripe bananas (finger bananas), approx. 32.0 oz (900g)
• 3.0 tbsp (45 ml/24g / 0.85 oz) slivered almonds
• 0.5 cup (120 ml/155g / 5.5 oz) maple syrup
• 2.0 tbsp (30 ml/30g / 1.06 oz) finely chopped crystallized ginger
• 1.0 tbsp (15 ml/15g / 0.53 oz) lime juice
• 1.0 tbsp (15 ml/15g / 0.53 oz) orange juice
• 2.0 tbsp (30 ml/28g / 0.99 oz) melted butter
• Carefully stuff the tamarind-coconut mixture into the slits of each banana, then arrange them in a single layer in a baking dish and scatter the 3.0 tbsp (24g / 0.85 oz) of slivered almonds over the top.
• Selection of Fruit: For the most authentic texture, use Lady Finger or Apple bananas. They have a higher starch content and a slight tang that complements the tamarind. Ensure they are yellow with very few brown spots—they need to be firm enough to hold the stuffing without collapsing.
• The Basting Technique: Don't skip the basting step. The maple syrup and citrus juices create a reduction in the pan. By spooning it over the bananas every few minutes, you create a professional-grade lacquer that keeps the fruit from drying out.
• Seed Preparation: When using ajwain or fennel seeds, give them a quick toast in a dry pan for 30 seconds before crushing. This releases the essential oils and makes the traditional Indian flavors significantly more front-of-palate in the final dish.
• Smooth Tamarind Paste: If your tamarind concentrate is very thick or contains fibers, strain the mixture through a fine-mesh sieve after whisking it with water. A smooth paste ensures that every bite of the tamarind coconut filling is velvety rather than grainy.

Method

 

1. Whisk the 2. 0 tbsp (40g / 1.41 oz) of tamarind concentrate with 1. 5 tbsp (22g / 0.78 oz) of water in a small bowl until smooth, then stir in the mint, cayenne, coconut, garam masala, crushed seeds, and salt to form a thick paste.
2. Preheat your oven to 375°F (190°C).
3. Peel the 8. 0 bananas and, using a sharp paring knife, cut a lengthwise slit two-thirds of the way through the flesh, leaving 0. 25 inches (6 mm) uncut at each end.
4. Stir together the 0. 5 cup (155g / 5.5 oz) of maple syrup, 2. 0 tbsp (30g / 1.06 oz) of crystallized ginger, lime juice, orange juice, and 2. 0 tbsp (28g / 0.99 oz) of melted butter until the glaze is well blended.
5. Pour the syrup mixture evenly over the bananas and bake for 20. 0 minutes, basting the fruit occasionally with the juices from the pan to ensure they remain moist and well-glazed.
6. While it is traditionally a side dish for a savory meal, it works beautifully as a dessert. For a more indulgent experience, serve it warm with a dollop of unsweetened Greek yogurt or a scoop of vanilla bean ice cream to contrast the heat of the ginger and cayenne.

Nutrition

Calories: 195kcalCarbohydrates: 38gProtein: 1.8gFat: 6.2g

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