banana and pomegranate salad (kela anar kachamber)

4 Servings
1 medium Pomegranate
2 mediums Firm ripe bananas
2 tablespoons Fresh lime juice
1 tablespoon Date sugar
¼ teaspoon Salt

1. Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently shake, tap, scoop, and coax the cells onto a serving plate and arrange them in a neat mound in the center. 2. Peel the bananas and slice them on the diagonal into ¼ inch rounds. Arrange them in a circle around the pomegranate cells. Sprinkle with the lime or lemon juice, sweetener and salt, and serve immediately.

>From The Art of Indian Vegetarian Cooking by Yamuna Devi Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: eep@...

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