This delightfully simple and tasty ancient recipe is from the South-west coast of India. Tender coconut and banana, two of the main ingredients, are abundant in this region. A plateful of this dish and the water from tender coconut is ideal to satisfy the hunger and quench the thirst for kids returning home from school and outdoor games. The ideal texture of tender coconut pulp is medium soft- neither too tender nor too mature.
- Finely chopped tender coconut pulp 1 cup, lightly packed
- Sugar or jaggery powder 4 tablespoons, or to taste
- Finely chopped banana 1 cup, lightly packed
- Paper thin Poha (rice flakes, beaten rice) 2 cups, generous
- Melted ghee 2teaspoon
- Banana slices to garnish