Nanderbalae kelya seer bhajjili (Ghee roasted Nendran banana) is a 4’0 clock dish especially prepared for children. Since Nanderbalae (Kerala variety Nendran banana) is a rich source of nutrients and energy when compared to other varieties of banana it can be given to children when they come home after a hectic day at school or after playing in the garden. This dish does not require any effort to prepare and can be prepared in a jiffy. The taste is excellent and yummy and your children will have this healthy dish again and again.
Ingredients
You need
- 2 numbers of ripe Nanderbalae kelaein
- Ghee as required for roasting (3 to 4 drops for one slice of banana)
- Sugar for sprinkling on top
Method
Peel the banana and cut it length wise as shown in the photo (thin slices, 2” -3” long).
Heat a tawa and spread the pieces on it as shown.
Sprinkle ghee both above and below the pieces (gently slide and give through the sides).
Allow the pieces to roast till golden brown on a low flame.
After one side is done turn to the other side.
When both the sides are done you can transfer the pieces to a plate on to which sugar has been spread. So that the sugar sticks to the first layer of the banana. Again sprinkle some sugar on top of this first layer of banana when they are hot. Now place the second layer on top of the first layer and sprinkle some sugar on top of this layer.
Repeat the procedure with the rest of the pieces.
Your Nanderbalae kelya seer bhajjili (Ghee roasted Nendran banana) is ready to be served.
Serve warm.
Tips
See that you either use some old tawa for roasting the banana. That is, do not use the one you use to prepare dosa. Since you are adding ghee to the banana and roasted ghee and juice of the banana will make a sticky burnt residue on the tawa and will not come out of the tawa easily even after washing.
See that when you keep stacking one layer of roasted banana over the other you do not forget to add sugar between each layers.
