The nendra pazham is as important an ingredient to Keralan cuisine as all its other counterparts of coconut, curry leaves and even fish. Apart from steaming ripe bananas in their peel to enjoying them as pazham pori – banana fritters, this variety of banana is also used across a wide variety of unique preparations that celebrate the sweet flavours of the fruit, which is unlike any other – with only a mellow flavour of the actual banana itself. The fleshy, pastel orange banana variety is also used to make a delicious preparation of this kaayi beragiyathu – a breakfast or snack preparation of scrambled eggs and pan-fried bananas.
At first, the combination of scrambled eggs and mushy bananas might seem odd (almost disgusting) to imagine however, the soft, fudgey and slightly crisp textures intermingling give utmost value in flavour and texture to this recipe. Made with a handful of pretty easy-to-find ingredients, this quick preparation shouldn’t take more than a few minutes to throw together; and makes for the perfect tea time snack or breakfast to make on days when you crave something sweet. It also is surely worth finding a bunch of nendra pazham to use for this recipe as the ripe flesh of the banana maintains its form throughout the cooking, without disintegrating into a gloopy mush.
Recipe:
Ingredients
- 2 nendra pazham, sliced ½-inch thick
- 2 eggs
- 3 tablespoons sugar
- 4-5 cashews
- 4-5 raisins
- 4 teaspoons ghee
- ½ teaspoon rose water
Method
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- Heat the ghee in a pan and fry the cashews and raisins, until golden brown. Remove on to a plate and set aside for later.
- Add a teaspoon’s worth of sugar to the same pan and tip in the bananas. Toss them around gently until they turn caramelised and brown on all sides, developing a slight crust on their outer surface.
- Whisk the eggs with the remaining sugar and pour it into the pan, enveloping the eggs. Let it sit this way for about a minute, before you use a spatula to mix everything around and let the eggs scramble.
- Add the fried dry fruits and combine well before turning off the heat and adding the rose water. Serve hot as it is with a cup of milk, tea or coffee.