Kachhe Kele Ka Foogath

Ingredients

• 4 medium raw bananas,  peeled and cut into 1 inch pieces
• 15 cashew nuts
• 2 tablespoons scraped coconut
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon grated jaggery (gur) 
• 2 tablespoons yogurt
• 3 tablespoons ghee
• 1 teaspoon cumin seeds
• 2 inch ginger piece, chopped
• Salt to taste
• 1 tablespoon chopped fresh coriander leaves 

Method

1. Grind cashewnuts and coconut together. Add red chilli powder, turmeric powder, jaggery and yogurt and further grind to a smooth paste.
2. Heat ghee in a kadai, add cumin seeds. When they begin to change colour add chopped ginger and sauté for half a minute. Add the banana pieces and stir. Add salt to taste and mix.
3. Cover and cook on low heat till the banana pieces are almost done. Add the ground paste and mix well. Adjust salt, cover and cook for two minutes or till the bananas are fully done. Garnish with fresh coriander leaves and serve hot.

Nutrition Info