Banana Raita (Yoghurt) With Nuts And 'Tarka'
Kele ka Raita With Nuts And Tarka
This is a simple, easy and delicious raita.
2 ripe bananas, sliced thickly or chopped
1/2 tsp. lemon juice
1 cup natural yoghurt or dahi
1-2 green chillies-sliced (adjust to taste)
1/2 tsp. coarsely ground dry-roasted cumin seeds (I dry roast 1/2 cup cumin seeds at a time on a griddle, grind it coarsely and then store in a spice jar)
A handful of coriander leaves or cress leaves
1 tbsp. roasted peanuts, chopped roughly
2 tbsp. almonds or cashews-chopped roughly
1/2 tsp. Garam Masala
1 tsp. olive oil
1/2 tsp. mustard seeds or rai
Chop bananas and soak in lemon juice to stop discolouration.
Beat yoghurt lightly with salt, chillies, roast cumin and garam masala.
Stir in 2/3rd of coriander/cress leaves.
Add banana slices.
Heat oil in a ladle or small pan. Add mustard seeds. When they begin to splutter, add peanuts, almonds/cashews, chillies and cumin and stir fry for 1 minute.
Pour over the raita. Mix everything.
Serve with Indian meal or as a dip with Nan bread. For dip, cut bananas into tiny pieces.
Also see Raita Selection.