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Kela raita
Sliced bananas in yogurt sauce


This recipe comes from the monthly magazine of the Hare Ka Movement, Back to Godhead, which has a section called Lord Kas Cuisine. The recipes for this section come from Yamun ds, one of the best cooks in the Hare Ka Movement. This is her favorite raita recipe.
Preparation and cooking time: 10 min
Chilling time: 1 hr
4 small, firm, ripe bananas
2 cups (475 ml) plain yogurt
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoon chopped fresh mint leaves
2 tablespoon ghee or vegetable oil
2 teaspoon black mustard seeds
1 fresh chili, seeded and chopped

Peel the bananas and cut them diagonally to make slices 1/8 inch (3 mm) thick. Set them aside. Whisk the yogurt, salt, sugar, and chopped mint leaves in a mixing bowl. Then add the sliced bananas.

In a small saucepan, heat the ghee or vegetable oil over medium heat. When it is hot, add the mustard seeds and cover the pan. Remove the pan from the heat when the seeds stop crackling and popping. Toss in the chili, swirl the pan to mix the ingredients, then pour the seasonings into the yogurt and bananas. Mix well and cover. Refrigerate at least one hour before serving.