This sweet, tangy banana Raita can be served along with a meal or eaten as a meal. Bananas are a good source of potassium and curds are rich in calcium along with being a probiotic. On days that I am not particularly hungry, I have it as a meal instead of making it into a smoothie. I loved this recipe which was shared by my friend Ambratha Shenoy.
2 elaichi bananas sliced fine
250 ml / one cup thick curd/ yoghurt
1 green chilly minced
1 tsp sugar
For the tempering:
1 tsp Ghee/ clarified butter
1/2 a tsp of mustard
1 Byadgi chilly broken into two
1 sprig curry leaves
Whisk the curd well. Add salt and sugar to the minced chilly and crush it. Tip it into the curds. Add the sliced bananas and mix well. Heat the ghee in a pan. Drop in the mustard and after it splutters add the broken red chilly. Toss, drop in the curry leaves and pour the seasoning into the Banana Raita. Mix well and chill for a while.
This quantity serves three when served as an accompaniment.
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