Banana Raita
curry, indian, low-fat, side dish, spice
2 cup non-fat yogurt
1/4 teaspoon ground cardamon (opt)
1 small cucumber, peeled seeded and grated; or coarsely chopped
1 banana, peeled coarsely chopped
1 salt and pepper
1/4 cup mint leaves, chopped
2 teaspoon sugar or to taste
Drain the yogurt for 2 hours.
Fold the remaining ingredients into the yogurt. correct the seasoning, adding more salt to taste.
Serve in a bowl with your favorite curry.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 187
Yield: 2 cups