Banana Yoghurt Salad
10 min·Indian
Banana Yoghurt Salad
Ingredients
- 2 tbsp desiccated coconut
- 1 cup (260g) natural yoghurt
- 2 tsp brown sugar
- 2 tsp vegetable oil
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1/2 tsp cumin seeds
- 1/2 tsp black mustard seeds (optional)
- 3 ripe bananas, peeled, sliced
- Small mint leaves, to serve
Instructions
3 steps
- 1
Heat a frying pan over a medium heat. Add the coconut. Cook, stirring, for 1-2 minutes or until light golden. Remove. Set 2 teaspoons aside. Place the rest in a bowl. Add the yoghurt and sugar. Mix until well combined.
1 min - 2
Heat the oil in the frying pan over a medium heat. Add the cumin, chilli powder, cumin seeds and mustard seeds. Cook, stirring, until the mixture is aromatic and the seeds start to crackle. Add to the yoghurt mixture.
- 3
Fold the bananas through the yoghurt mixture until well combined. Serve with the reserved toasted coconut and mint leaves.
Progress
0 / 3 steps
