Minted Banana Coconut Raita Recipe
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyLow Calorie
Ingredients
| Coconut | 1/2 Cup (16 tbs), grated | |
| Unsalted butter | 2 Tablespoon | |
| Black mustard seeds | 1 Teaspoon | |
| Ripe medium bananas – 2, cut into 1/4 -inch dice | ||
| Lime juice | 2 Tablespoon | |
| Nonfat plain yogurt - 1 1/2 cups, | ||
| Fresh mint leaves - 2 tablespoons plus 1 teaspoon, chopped | ||
| Salt | 1 Pinch | |
Directions
GETTING READY
1. Preheat the oven to 350° F.
2. In a medium-size bowl, toss bananas in lime juice.
3. Add yogurt, 2 tablespoons of the mint, and salt; fold with a rubber spatula to mix.
MAKING
4. In a small baking pan, spread coconut and bake for 2 -3 minutes until just golden brown; shake the pan once or twice to prevent the coconut from burning.
5. In a small nonstick skillet, melt butter over medium-low heat.
6. Add mustard seeds, cover and cook for 2 minutes; shake the pan, until all the mustard seeds pop open.
7. Add the browned coconut and mix well.
8. Remove the skillet from the heat.
9. Add this mixture to the banana bowl and mix well.
FINALISING
10. Transfer the prepared banana to a serving bowl.
11. Sprinkle remaining mint on top.
12. Cover the bowl.
13. Refrigerate for 1-2 hours but no longer.
SERVING
14. Stir well and serving.
1. Preheat the oven to 350° F.
2. In a medium-size bowl, toss bananas in lime juice.
3. Add yogurt, 2 tablespoons of the mint, and salt; fold with a rubber spatula to mix.
MAKING
4. In a small baking pan, spread coconut and bake for 2 -3 minutes until just golden brown; shake the pan once or twice to prevent the coconut from burning.
5. In a small nonstick skillet, melt butter over medium-low heat.
6. Add mustard seeds, cover and cook for 2 minutes; shake the pan, until all the mustard seeds pop open.
7. Add the browned coconut and mix well.
8. Remove the skillet from the heat.
9. Add this mixture to the banana bowl and mix well.
FINALISING
10. Transfer the prepared banana to a serving bowl.
11. Sprinkle remaining mint on top.
12. Cover the bowl.
13. Refrigerate for 1-2 hours but no longer.
SERVING
14. Stir well and serving.
Chef
