Ingredients
Method
Cut the unpeeled raw bananas into three pieces and cook until tender.
Peel and chop into small cubes.
Gently knead the banana pieces with coconut, green chillies, tamarind pulp, and salt using fingers.
Make a small hollow in the centre and place a red-hot charcoal piece inside.
Drizzle coconut oil over the charcoal and immediately cover the mixture to trap the smoke.
After 5 minutes, remove the charcoal, mix well, and serve.
Notes
Recipe By:Anjali Walawalkar
Entrepreneur and Culinary Educator Anjali Walawalkar has transformed her passion for cooking into a lifelong vocation. She served as the official Executive Chef for LG, conducting food demonstrations and classes, and has played a pivotal role in introducing and establishing Goan Hindu cuisine in five-star resorts. A member of the Goa Culinary Club, she has trained junior chefs and received recognition from the Vegetarian Society of Goa for her contribution to the field. This recipe reflects her commitment to preserving traditional Goan vegetarian preparations.
Entrepreneur and Culinary Educator Anjali Walawalkar has transformed her passion for cooking into a lifelong vocation. She served as the official Executive Chef for LG, conducting food demonstrations and classes, and has played a pivotal role in introducing and establishing Goan Hindu cuisine in five-star resorts. A member of the Goa Culinary Club, she has trained junior chefs and received recognition from the Vegetarian Society of Goa for her contribution to the field. This recipe reflects her commitment to preserving traditional Goan vegetarian preparations.