1 tbsp olive oil
1 tsp cumin seeds
1 large red onion finely chopped
½ tbsp ginger paste
½ tbsp garlic paste
½ cup fresh fenugreek leaves or 1 cup spinach chopped.
For the Stuffing Masala
2 tbsp desiccated coconut 2 tbsp chia seeds ½ cup coarsely chopped peanuts or any other nuts/seeds of your choice 2 green minced chilli ½ tbsp ginger paste ½ tbsp garlic paste 1 tsp turmeric powder Himalayan Salt to taste Chilli powder to taste 1 tbsp tomato puree 1 cup of finely chopped fresh coriander leaves 2 tbsp olive oil 2 tomatoes grated 1 tbsp gram flour 1 tbsp flax seed powder
Handful cranberries or golden sultana 3 tbsp cumin and coriander powder
1/2 lemon juice
3-4 large bananas chopped (About 4 pieces from 1 banana)
1 avocado (optional)
1. Heat pan with olive oil on a medium heat flame. Once the oil is hot, add cumin seeds, onions and saute until the onion is golden brown.
2. Add the ginger and garlic paste and stir. Now add the chopped spinach or fenugreek or any green leaves and mix well. Switch off the gas and leave the pan on the gas.
3. Mix all the ingredients for the stuffing in a large bowl excluding banana (and avocado if using it). Add 5 tbsp tomato puree to the stuffing.
4. Take one banana piece and slit lengthwise without cutting them in half. Repeat with all the pieces. Gently pull apart the slit bananas and start stuffing the masala into them taking care not to split them apart. Once all the bananas are stuffed with the masala, add them to the pan.
5. Add the remaining tomato puree to the left-over stuffing masala and mix well. If you like it spicy, you can add extra red chilli powder to the mixture. Switch on the gas and add this mixture to the pan.
6. Cover the pan with the lid and cook for about 8 minutes on medium heat(add some water if too dry.
7. Open the lid, stir and check if it's cooked. Once cooked, sprinkle some chopped coriander leaves and serve hot with millet or wheat flour chapati!