Banana Raita

Great with any curry or spicy dish.

1 tsp butter or ghee
1 ½ tsp cumin seeds
1/4 tsp. cardamom seeds
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
2 cups mashed ripe bananas (make sure they are firm and not over ripe).
1 pint natural plain yoghurt

OPTIONAL:
1 tbsp peanuts, finely chopped
1/4 – 1/2 cup shredded coconut

Melt the butter or ghee in a skillet. Pound the spices together lightly in a mortar – they should not be completely crushed. Add the spices & nuts (if using) to the butter.

Stir around in the pan a few minutes, until the spices start to pop & crackle. Quickly add the banana and remove from the heat. Stir the yoghurt into the bananas, transfer to serving dish and chill well. 

Adapted from Anna Thomas’ Vegetarian Epicure

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1 Comment »

  1. […] are eggplant raitas, potato raitas, onion-chickpea raitas, carrot-tomato raitas, banana raitas, mango raitas and raitas made from pretty much anything else you can mix with yogurt and […]

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