Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   ghee
   1      teaspoon      black mustard seeds
     1/2  cup           fresh coconut -- coarsely grated
   1      cup           unflavored yoghurt
   1      teaspoon      salt
   1                    medium-size ripe but firm banana
                        peeled
                        and cut into 1/4" rounds
   1      teaspoon      fresh coriander -- finely chopped

Preparation:

In a small heavy skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Drop in the mustard seeds and when they crackle and begin to burst, add the coconut. Stir for a few seconds, remove the skillet from the heat, and there add about 2 tablespoons of the yoghurt. Place the remaining yoghurt in a small serving bowl, and stir in the skillet mixture and the salt. Add the banana and coriander, and gently but thoroughly toss all the ingredients together. Taste for seasoning, cover tightly, and refrigerate for 1 hour before serving