10 Min

GF

Banana Raita

The banana and yogurt combination breaks every rule in Ayurveda but this raita tastes SO good! It makes a great addition to breakfast and is also good as a side with shrimp or fish. The ginger and the serrano add a surprising, but lovely punch to the raita.

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Cook Time

10 Minutes

Serves

12

Directions

Step 1

In a bowl, whisk together the yogurt, cumin, and salt. Chop the peanuts and add to the yogurt.

Step 2

Peel and slice the banana directly onto the yogurt. Add the minced serrano chile, ginger purée (all liquid removed), and chopped cilantro. With a spatula, mix the raita together gently.

Step 3

Heat the mustard oil and pop the mustard seeds. Immediately add to the raita and fold in. Refrigerate until ready to serve.

Notes & Variations

Mustard adds a unique flavor to this raita, but olive oil is a fine substitution.
Add additional ginger to preference.
Enjoy a dollop with breakfast or lunch. It is particularly delicious with a chilla! A raita can be enjoyed like a “salad” and eaten as a side.

Ingredients

2 cups plain whole-milk yogurt

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 cup (25 grams) peanuts, roasted

3 firm, ripe bananas (260 grams)

1/2 serrano chile, minced

2 teaspoons ginger purée, drained

1 tablespoon cilantro, chopped

1 tablespoon mustard oil (optional)

1 teaspoon black mustard seeds

Step 1

In a bowl, whisk together the yogurt, cumin, and salt. Chop the peanuts and add to the yogurt.

Step 2

Peel and slice the banana directly onto the yogurt. Add the minced serrano chile, ginger purée (all liquid removed), and chopped cilantro. With a spatula, mix the raita together gently.

Step 3

Heat the mustard oil and pop the mustard seeds. Immediately add to the raita and fold in. Refrigerate until ready to serve.

2 cups plain whole-milk yogurt

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 cup (25 grams) peanuts, roasted

3 firm, ripe bananas (260 grams)

1/2 serrano chile, minced

2 teaspoons ginger purée, drained

1 tablespoon cilantro, chopped

1 tablespoon mustard oil (optional)

1 teaspoon black mustard seeds

Notes & Variations

Mustard adds a unique flavor to this raita, but olive oil is a fine substitution.
Add additional ginger to preference.
Enjoy a dollop with breakfast or lunch. It is particularly delicious with a chilla! A raita can be enjoyed like a “salad” and eaten as a side.

Tags:

10 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

10 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

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LETS GO BANANAS!

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Banana Upside Down Cake

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GF

V

Boronia

Eat it over warm toast, stuffed into an omelet or with roti or pita. It’s good warm, room temperature and cold.

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