Banana in spiced yogurt dressing


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Banana is an unusual fruit to use in a raita, but Paka Kela Nu Raitu is very popular in Gujarat. Here, ripe bananas are steeped in yogurt that has a faint tinge of turmeric and the pungency of mustard powder, and the sweetness of the fruit complements both the spices in the dish and the food it accompanies.


  • 225 g/8 oz/1 cup full-fat (whole) natural (plain) yogurt
  • 1.25 ml/¼tsp salt
  • 10 ml/2 tsp caster (superfine) sugar
  • 5 ml/1 tsp mustard powder
  • 2 large ripe, firm bananas with a hint of green on their skins
  • 15 ml/1 tbsp lemon juice
  • 1.25 ml/¼ tsp chilli powder, to garnish
  • 1.25 ml/¼ tsp ground cumin, to garnish


  1. Beat the yogurt until smooth. Add the salt, sugar and mustard and mix well.

  2. Peel the bananas and quarter them lengthways. Chop each of these into bitesize pieces and sprinkle over the lemon juice, to prevent them discolouring.

  3. Mix well, then gently fold into the yogurt mixture. Cover and chill for 1 hour.

  4. Transfer the raita to a serving dish and sprinkle the chilli and cumin on top.

Per portion Energy 283kcal/1192kJ; Protein 3g; Carbohydrate 44g, of which sugars 16g; Fat 2g, of which saturates 2g; Cholesterol 0mg; Calcium 73mg; Fibre 3.7g; Sodium 620mg.