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Sliced Bananas in Creamy Yogurt

Submitted by abrennan on Fri, 2007-05-25 07:09.

Description

With a hint of heat from fresh green chilis and a hint of sweet from ripe bananas, this raita has an intriguing combination of textures, colors, and flavors. Also known as Kela Raita.

Summary

Source:

Yamuna devi dasi

Prep Time: 10 minutes
Recipes Condiments

Ingredients

  • 1 1⁄4 c natural yogurt
  • 3 t salt
  • 2 smallish, firm ripe bananas, peeled and cut diagonally to make slices 1/8 inch thick
  • 1 1⁄2 T vegetable oil or ghee
  • 1 small hot green chili, seeded and cut into paper-thin julienne strips
  • 1 t Black mustard seeds
  • 2 T chopped fresh mint leaves

Instructions

1. Whisk the yogurt, salt, and finely chopped mint leaves in a small bowl and then fold in the sliced bananas.

2. Heat the ghee or vegetable oil in a small saucepan over a medium flame until it is hot. (A drop of water flicked into it should sputter instantly.) Add the mustard seeds. When they pop and crackle, remove the pan from the heat. Toss in the strips of green chili, swirl and tilt the pan, and then pour the seasoning into the yogurt. Blend well and then cover.

3. Refrigerate for at least one hour before offering to Krsna.

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