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Coconut & Banana Raita pairs sliced banana with yogurt, then adds a separate tempering of mustard seeds and grated coconut.

The mustard seeds are heated in olive oil until they pop, after which the coconut and a small spoonful of yogurt are stirred through the pan for only a few seconds.

That warm coconut mixture is folded into the cold banana-yogurt base. The finished raita is garnished with cilantro and chilled for one hour before serving.

Ingredients

• 1 1/4 cups plain yogurt
• 1 cup bananas, sliced
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon black mustard seeds
• 2 1/2 tablespoons coconut, grated
• 1 1/2 tablespoons plain yogurt
• 1 teaspoon fresh cilantro leaves, chopped, for garnish

Method

Combine 1 1/4 cups yogurt with the bananas and salt and set aside. Heat the olive oil in a small frying pan over medium-high heat. Add the mustard seeds, cover, and let them pop for 30 seconds. Add the coconut and stir for a few seconds, then add 1 1/2 tablespoons yogurt and stir for a few more seconds. Mix this warm coconut mixture into the banana-yogurt bowl. Garnish with cilantro, cover, and refrigerate for 1 hour before serving. Makes about 3 cups.