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Baked Bananas Stuffed with Tamarind-Flavored Coconut NARIYAL – vegetarian recipe
Stav Kogan

Baked Bananas Stuffed with Tamarind-Flavored Coconut NARIYAL BHARA KELA

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Servings: 4 servings
Calories: 195
Ingredients Method Nutrition

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
  • 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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