Kele Ka Raita
|Unsalted butter||3 Tablespoon|
|Unsweetened coconut||1⁄2 Cup (8 tbs)|
|Firm ripe bananas||2 Medium, cut into rounds 1/4 inch thick|
|Plain yogurt||1 Cup (16 tbs)|
|Crushed coriander seeds||1⁄2 Teaspoon|
In a heavy skillet, melt butter but do not brown.
Add coconut and honey and stir; gently stir in sliced bananas and cook for several minutes.
Remove skillet from heat and add about 2 tablespoons of the yogurt.
Place the remaining yogurt in a small serving bowl and blend the skillet mixture, salt, and coriander into it, combining gently but thoroughly.
Cover tightly and refrigerate at least 1 hour before serving.