4 large ripe bananas
1 teaspoon cumin seeds
1 cup yogurt
3 tablespoons freshly grated or desiccated coconut 1/2 teaspoon salt
2 teaspoons sugar
Slice the bananas and sprinkle with lemon juice. Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind. Combine the yogurt with all the ingredients except the banana. If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it with the fingers until it is no longer dry. Fold banana into yogurt mixture. Chill and serve.
This Indian Raita is a nice cool and creamy dish to be served along side the curries and hot dishes.