Title: Banana and Pomegranate Salad (Kela Anar Kachamber)
Categories: None
Yield: 4 Servings

1 md Pomegranate
2 md Firm ripe bananas
2 tb Fresh lime juice
1 tb Date sugar
1/4 ts Salt

1. Cut the pomegranate into quarters and twist each wedge to loosen the
cells. Gently shake, tap, scoop, and coax the cells onto a serving plate
and arrange them in a neat mound in the center. 2. Peel the bananas and
slice them on the diagonal into 1/4 inch rounds. Arrange them in a circle
around the pomegranate cells. Sprinkle with the lime or lemon juice,
sweetener and salt, and serve immediately.

>From The Art of Indian Vegetarian Cooking by Yamuna Devi
Posted to Recipe Archive - 24 November 96

Date: Sun, 24 Nov 96 7:21:04 EST

submitted by: eep@tampa.mindspring.com