Tikhat Kelli
‘Tikhat’ means pungent and ‘kelli’ means banana in Konkani. This is a Goan dish prepared from Maidolli kelli, variety of banana named after a place called Moira in Goa. Similar variety of banana is available in Kerala too, and called Ethakka. Commonly Kellyacho Halwa (sweet dish) is prepared in Goa, but my great-grand-mother prepared this dish as well. It tastes best with chapatis for breakfast.
Measurement: 1Cup = 180 ml
Serves: 2 to 3
Ingredients:
- Maidolli kelli / Ethakka (banana) – 3 ripe, but not over ripe
- Green chillies (slit)- 2 to 3
- Coconut (scrapped) – 3/4 cup
- Jaggery (grated) – 1/3 cup approx
- Turmeric powder – 1/4 tsp
- Shankarchhaap hing (powdered) – 1/4 tsp
- Ghee – 1 tbsp
- Corriander leaves (chopped) – 2 tsp
- Salt to taste
Procedure:
- Peel the bananas and cut into 1 1/2″ cylindrical pieces, then quarter them.
- Heat ghee in a pan add hing, turmeric powder, green chillies and bananas.
- Add salt and stir fry for a min, keep covered till bananas soften slightly.
- Add jaggery and coconut and mix well.
- Sprinkle 2 tbsp of water and little more salt, mix well.
- Cook for 2 – 3 min.
- Add corriander leaves.
- Serve with chapati.
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