Ingredients
4
small red bananas
1/4
cup unsalted butter
1/4
cup jaggery, chopped or 1/2 cup packed brown sugar
2
tablespoons lime juice, (1 medium lime)
1/2
teaspoon cardamom seeds, (removed from the pods), ground
1
quart vanilla ice cream
Preparation
Peel bananas and cut lengthwise in half; set aside.
Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved.
Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender.
Scoop ice cream into 4 bowls. Spoon bananas with sauce over ice cream.
