Kela Ghee was and is one of my favorite warm fruity breakfasts. My parents didn’t make it very often, so when it came to the table it was quite a treat. Everyone loved this super easy, quick and a great way to use up bananas that were a day or two too old for breakfast.
On occasion I still make this for breakfast. It may appear to be a guilty pleasure, but when eaten within balance and in the right season, it’s quite nutritious. I like making a spiced version of Kela Ghee in the late summer to early fall. The air is lighter, a bit drier and life is more active. Having a slightly heavier, soft and moist breakfast or mid-day snack is a nice way to harmonize with external environment and create balance.
What l also appreciate about having cooked bananas or plantains is a few pieces satisfy my hunger and that they are rich in soluble fiber (pectin). Helping to normalize bowel function while soothing the gastrointestinal tract. In the Fall, when constipation is just waiting to make your day, having warm, spiced bananas with some good fat will help to counter the dryness and help prevent constipation. It’s all about prevention.
Kela Ghee makes for a delicious breakfast or afternoon treat. I like having this on rotation starting at the end of summer. It’s nice to diversify my seasonal menu and approach healthy with a broader perspective. Starting the day off with a dish rich in potassium, vitamin B6, C, biotin, magnesium, aromatherapy, and one that soothes your digestive track and tastes like dessert—that’s what I’m talking about.
Season: Late Summer and Fall
Qualities: Soft, Moist, Warm
Total Time: 10-15 minutes
What you need: a cast iron or a heavy bottom frying pan
- 2 ripe bananas or 1 ripe plantain**
- 1-2 T ghee or coconut oil (summer) or sesame oil (fall)
- 1 tsp of Breakfast Masala Mix for Fall
Step 2: Combine spices and set aside
Step 3: Add the ghee or oil of choice to a warm skillet. When the ghee is hot but not smoking, add the pieces of cut-up plantains or bananas. Listen for a little sizzle, the sound indicates the oil is at the correct temperature. Resulting in less absorption of oil, better carmelization and preventing the pieces from sticking to the bottom of the pan.
Step 4: When the plantains have reached a nice caramel color, flip over each piece. About 2-4 minutes depending on the ripeness.
Step 5: When the second side is almost done (make sure the plantain is completely cooked through and slightly mushy all the way through the center) sprinkle in the spice mix and gently toss to toast the spices, release the essential oils and to coat each piece evenly.
Enjoy & Serve Warm
- For breakfast
- With a warm chapati
- As a mid-day snack
- A couple pieces in your kid’s lunch box
**How ripe? I like using plantains where the skin has turned about 95% black. They are still sweet but not sugary. Slightly firm yet soft and slightly brown on the inside. I find they caramelize nicely and absorb less oil. May require a bit more cook time to ensure the plantain is soft and moist with each bite.
*Kapha Dosha: eat in moderation. This dish might be too heavy in the morning, opt to enjoy a few pieces at lunch, when digestion is stronger. A similar dish can be made for breakfast with pears—reduce the amount of ghee and add a little water.