Chironji, Pumpkin Seed and Banana Bread is a modern Indian recipe for a classic banana bread containing pumpkin seeds and chironji in the batter that's bound with egg. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chironji, Pumpkin Seed and Banana Bread.
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Ingredients:
3 very ripe bananas, peeled
80ml butter, melted and cooled
200g sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp baking soda
pinch of salt
210g plain flour
4 tbsp chironji (charoli) nuts, lightly toasted
Method:
Combine the chironji nuts, ground coriander seeds, 1/2 tsp cumin seeds, chillies and ginger-garlic paste in a blender or food processor. Add a little water and process to a smooth paste.
Heat the oil in a pan, add the remaining cumin seeds, onion and salt. Fry for about 6 minutes, or until the onion is golden brown. Scatter over the turmeric and mix to combine then stir in the spice paste. Cook, stirring constantly, for 5 minutes then stir in the tomato purée. Cook for about 5 minutes, or until the mixture splits and the oil separates then add the cubes of mutton or lamb.
Add water to just cover all the ingredients, bring to a simmer, cover and cook gently for about 80 minutes, or until the mutton is tender.
Carefully transfer the meat pieces to an oven to keep warm. Bring the liquid to a boil and cook down until the sauce is thick. Add the garlic and chilies then return the lamb to the sauce.
Cook gently for 10 minutes more, to coat the meat in the sauce.
Turn into a warmed serving dish, garnish with chopped coriander and serve.
