Gluten free · Sides/ Accompaniments · Vegetarian

Banana Raita

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.

Serves 3-4

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

Method

  • 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.
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