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Ingredients : 3
ripe bananas, peeled and sliced
1
cup yoghurt
2
tablespoons lemon juice
3
tablespoons desiccated coconut
2
teaspoons sugar
1
teaspoon cumin seeds
1
teaspoon black mustard seeds
1
teaspoon ghee
Salt to taste
Cooking Method :
Sprinkle 1 tablespoon of hot water over
the desiccated coconut to ensure that it is evenly moistened. Then
season the yoghurt with sugar, salt, and lemon juice. Heat a small
saucepan, add the ghee and saute the cumin and mustard seeds. They will
be ready when the mustard seeds start to pop. Pour in the yoghurt
mixture and mix well. Serve as an accompaniment with a curry.
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