Stuffed Bananas

READY IN: 12mins




  • In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
  • The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
  • When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
  • After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
  • Eat. Skins and all.