Directions

1. Chop slice nendran pazham. I prefer bananas which are ripe, but not mushy.
2. Add banana pieces to kadai. Add water - go by eye, not to cover, but enough to cook the bananas.
3. Add grated jaggery. You will get better colour if you use dark jaggery. Go by eye for quantity. I used about half a cup for 4-5 bananas. It's to taste really. No hard and fast rule here.
4. Add a spoon of ghee. Cover and cook on low flame until cooked. Add more jaggery if needed. Add one more spoon of ghee.
5. Increase heat and let it caramelize a bit. Take care not to burn. Once done, remove and serve hot.