1 teaspoon ghee or oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon chili powder
1/4 teaspoon salt
2 teaspoons sugar
250 ml/8 fl oz/1 cup natural yogurt
3 tablespoons fresh grated coconut or desiccated coconut
2 or 3 firm ripe bananas
2 tablespoons lime or lemon juice
Heat ghee or oil in a small saucepan with a lid. Add mustard and cumin
seeds, cover to prevent mustard seeds jumping all over the stove and
fry on medium-low heat until they pop.
Remove from heat and add chilli powder, salt, sugar and yogurt. Turn
into a bowl. If using fresh coconut stir it into the mixture. If
desiccated coconut is used, sprinkle it with a tablespoon of water and
mix with fingertips until evenly moistened before adding.
Peel and slice the bananas, and sprinkle with lime or lemon juice to prevent discolouration.
Fold into yogurt mixture, chill and serve with rice and curries.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)