Banana and pomegranate salad (kela anar kachamber)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Pomegranate |
| 2 | mediums | Firm ripe bananas |
| 2 | tablespoons | Fresh lime juice |
| 1 | tablespoon | Date sugar |
| ¼ | teaspoon | Salt |
Directions
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@...