A sweet and savoury tropical yogurt delicious with the flavours of banana and roasted coconut. A great side dish that goes well with any meal, and makes a great breakfast as well!
Ingredients:
- 1 cup plain, unflavoured yogurt
- 2 ripe green bananas, about 200 grams
- 2 tablespoons milk
- ½ teaspoon rock salt or regular salt Buy our favourite rock salt!
- ½ teaspoon whole cumin, roasted and ground
- ¼ teaspoon Kashmiri chili ground or regular chili ground
- ¼ teaspoon freshly ground black pepper Buy our preferred freshly ground black pepper
- 1½ teaspoon sugar
- 1 teaspoon mustard seeds
- 1 green chili, sliced down from the center
- ½ cup freshly grated coconut (or try our favourite desiccated coconut )
- 1 tablespoon ghee Buy our favourite ghee!
Instructions:
- Combine yogurt, milk, salt, cumin, chili powder, black pepper, and sugar in a mixing bowl. Beat until smooth.
- Peel and slice bananas into ¼ inch slices. Add to yogurt, and pour the mixture into a serving bowl.
- Heat ghee on medium heat and add a teaspoon of mustard seeds and sliced green chilies. Allow mustard seeds to splutter.
- Add grated coconut to ghee and allow to cook 4-5 minutes, stirring constantly, until light brown in colour. Pour onto yogurt and banana mixture. Serve immediately.
Critical Ingredients:
Yogurt and bananas are critical. The ground spices provide key flavour. If you leave out the mustard seeds and green chili, you will still 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 use desiccated coconut, soak in a bit of milk to soften before browning. If it is sweetened, do not add the sugar to the yogurt, and reduce the quantity to ¼ cup.
