Kela Ka Rayta

Recipe Ingredients

2 tablespoons	30ml	Ghee
1 teaspoon	5ml	Black mustard seeds
1/2 cup	46g / 1.6oz	Fresh coconut - coarsely grated
1 cup	237ml	Unflavored yoghurt
1 teaspoon	5ml	Salt
1		Medium-size ripe but firm banana
		Peeled
		And cut into 1/4" rounds
1 teaspoon	5ml	Fresh coriander - finely chopped

Recipe Instructions

In a small heavy skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Drop in the mustard seeds and when they crackle and begin to burst, add the coconut. Stir for a few seconds, remove the skillet from the heat, and there add about 2 tablespoons of the yoghurt.

Place the remaining yoghurt in a small serving bowl, and stir in the skillet mixture and the salt. Add the banana and coriander, and gently but thoroughly toss all the ingredients together. Taste for seasoning, cover tightly, and refrigerate for 1 hour before serving

Source:
Time Life Books: The Cooking of India

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