banana in yoghurt with roasted coconut (raita)
A sweet and savoury tropical yoghurt side dish that goes well with any meal, and makes a great breakfast as well!
1 cup plain, unflavoured yoghurt
2 tablespoons milk
2 ripe green bananas, about 200 grams
½ teaspoon rock salt or regular salt
½ teaspoon whole cumin, roasted and ground
¼ teaspoon Kashmiri chili powder or regular chili powder
¼ teaspoon freshly ground black pepper
1½ teaspoon sugar
1 teaspoon mustard seeds
1 green chill, sliced down center
½ cup freshly grated coconut
1 tablespoon ghee
- 1. Combine yoghurt, milk, salt, cumin, chili powder and sugar in a mixing bowl. Beat until smooth.
- 2. Peel and slice bananas into ¼ inch slices. Add to yoghurt, and pour mixture into a serving bowl.
- 3. Heat oil on medium heat and add a teaspoon of mustard seeds and sliced green chilies. Allow mustard seeds to sputter.
- 4. Add grated coconut to ghee and allow to cook 4-5 minutes, stirring constantly, until light brown in colour. Pour onto yoghurt and banana mixture. Serve immediately.
Serves: 4 (as a side dish)
The yoghurt and bananas are critical. The ground spices provide key flavour. If you leave out the mustard seeds and green chili, you will stil have a dish with a lovely aroma of browned coconut. If you don't have ghee, substitute coconut oil for a lovely aromatic finish. If you are use dessicated coconut, soak in a bit of milk to soften before browning. If it is sweetened, do not add the sugar to the yoghurt, and reduce the quantity to ¼ cup.