Serves: 4
Total Calories: 214

3 cups nonfat plain yogurt, whisked until smooth
1/4 cup grated fresh or frozen coconut
1/4 teaspoon + 1/2 teaspoon salt, or to taste
1/2 teaspoon greshly ground black pepper, or to taste
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/8 teaspoon ground asafoetida
1 tablespoon dried curry leaves
1 teaspoon , hot red pepper flake, , or to taste
1 tablespoon peanut oil
2 medium ripe bananas, peeled and cut into 1/4-inch pieces
2 to 3 tablespoons fresh lemon juice

1. In a serving bowl, mix together the yogurt, coconut, 1/4 teaspoon salt, and black pepper. In a spice or coffee grinder, grind together the mustard, cumin, and fenugreek seeds, and the asafoetida. curry leaves, and red pepper flakes until fine.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the ground spice mixture it should sizzle immediately. Quickly add the bananas and 1/2 teaspoon salt and cook, turning the pieces carefully, until golden on both sides, about 3 minutes.

3. Mix in the lemon juice and cook another minute. Transfer the seasoned bananas to the yogurt and swirl lightly to mix, with parts of them visible as a garnish. Refrigerate at least 2 hours to chill, then serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 214
Calories from Fat: 53

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