Raita is a cool, creamy condiment made with plain yogurt, vegetables or fruits, herbs and other seasoning. Whole milk yogurt soothes the palate and acts as a cooling counterbalance for many spicy Indian dishes. The ‘good’ bacteria in the yogurt helps in digestion. But a good raita needs precise balance of the right ingredients.
1 cup plain unflavored yogurt (I used non-fat strained greek yoghurt)
2 ripe Bananas ( roughly mashed)
1/2 teaspoon Lemon juice
1 tablespoon Roasted Peanuts (coarsely crushed)
2 tablespoons Cashewnuts (coarsely crushed)
1 Green Chilli (finely chopped) * Optional,can be substitued with 1/4 teaspoon red chilli or pepper powder
1/4 teaspoon Black Mustard seeds
1/4 teaspoon Cumin powder
1/4 teaspoon Garam Masala powder
1 teaspoon Oil for tempering
Salt to taste
Sprinkle lemon juice over the mashed bananas to prevent discolouration. Preventing the bananas from turning dark is an important part of good presentation.
Whisk the yogurt with salt, green chillies, cumin powder and garam masala in a bowl. Mix Bananas and yogurt.
Heat oil in a small pan. Add mustard seeds. Let it splutter (use a splatter screen to prevent a mess on your countertop). Add peanuts and cashewnuts. Fry for a minute.
Pour tempering over the yogurt and banana mixture. Serve chilled. Bananas with yogurt is perfect for rotis, parathas and phulkas.