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:

1. Maidolli kelli / Ethakka (banana) - 3 ripe, but not over ripe 
2. Green chillies (slit)- 2 to 3
3. Coconut (scrapped) - 3/4 cup
4. Jaggery (grated) - 1/3 cup approx
5. Turmeric powder  - 1/4 tsp
6. Shankarchhaap hing (powdered) - 1/4 tsp
7. Ghee - 1 tbsp
8. Corriander leaves (chopped) - 2 tsp
9. 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.