on November 20, 2010
I’ve been enjoying Thanksgiving with a group of good friends for the past thirty-some years. We all cook, and the various members’ contributions range from the traditional to the exotic. I myself took the yummy prize once with a batch of pumpkin pecan tamales. One year one of our members brought a big bowl of curried bananas, and it was such a hit that we’ve included it in our menu every year since.
- 6 lbs. bananas, sliced
- ¼ cup melted butter (or less)
- ¼ cup vegetable oil (or less)
- 1 cup yogurt
- 3 tsp garam masala (or curry powder)
- ¾ tsp turmeric
- pinch of cayenne
- ½ cup currants or raisins
- salt to taste
- 1 tsp mustard seed
- ½ cup toasted coconut
- Melt butter.
- Heat spices.
- Mix spices and butter with oil.
- Cool and mix with all.
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