This lovely cooling salad needs no excuse, but is great with spicy Indian food.
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BANANA RAITA Serves 6
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INGREDIENTS
500 gms yoghurt
4 bananas
1 onion
2 cucumbers
1/2 cup coriander
1/2 tsp asafoetida (hing) powder
1/2 tsp cumin (jeera) powder
1 tsp sugar (optional)
1/2 tsp red chili powder (optional)
Salt & pepper to taste

PREPARATION
Beat up the yoghurt with the sugar and salt and pepper till smooth. Place in the refrigerator to chill.

Chop the onion fine. Chop the cucumbers up no larger than 1cm cubes. Mix and sprinkle with salt and pepper and set aside to ‘sweat’.

Just before serving, speeze the onion and cucumber mixture lightly to rid it of liquid. Mix into the yoghurt.

Chop the bananas into 1 cm cubes and pop them into the mixture. Remember, if you do this before time, they will discolor.

Add the asafoetida and cumin and stir once more. Mix in half the coriander and garnish with the other half.

Sprinkle with the red chili powder, more for decoration than taste. Serve!

More about yoghurt
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