Preparation:
Peel one of the bananas and put into a medium bowl. Mash it thoroughly with a fork until it is a puree. Stir in the spices and salt; then stir in the yogurt until well blended. Peel the other banana and slice in half lengthwise. Slice each half into 1/4-inch slices and add to the yogurt mixture. Toss to blend. Spoon raita into a serving dish and garnish with a sprinkling of cayenne pepper. Cover and chill at least 1 hour before serving.
Serve with the condiments you like, ie. lime chilies, Brinjal pickle (eggplant relish), chutney, pappadums, ect.
serves 4 |
