Banana Coconut Raita

Yields6 Servings

This yogurt-based Indian side dish is not only delish ... it's healthy to boot with prebiotic banana fiber- and mult-nutrient mustard seeds.

2 tbsp butter or ghee

1 tsp mustard seeds

¼ tsp cayenne pepper

½ cup flaked unsweetened coconut

2 ripe bananas, mashed

½ tsp salt

1 tsp sugar

2 cups coconut yogurt, regular or drained for a thicker product

Heat the butter or ghee in a medium-size, heavy-bottomed saucepan (I use a medium-sized non-stick All-Clad skillet) and add the mustard seeds.

Stir the seeds over medium heat a minute or two until they start to pop, then stir in the cayenne.

After another minute, add the coconut and bananas; remove from the heat and stir quickly.

Add the remaining ingredients, beat together lightly with a fork, and chill for several hours before serving

Nutrition Facts

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Serving size

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