Banana raita

Photographer: Emma
Serves 8

For as long as I can remember Mum has always served Indian meals with raita, a side dish with its origins in India, Pakistan and Bangladesh, made primarily from yoghurt with the addition of herbs and/or spices and fruit or vegetables.  Growing up, Mum would make either cucumber or banana raita which was always flavoured with the addition of toasted black mustard seeds.  The toasting of which always made such a pretty sound as the tiny black seeds ricocheted off the sides of the saucepan in which they were being heated, the occasional stray escaping from its confines, bouncing off the gas hobs and onto the kitchen floor.

More often than not I make my riata with banana.  The texture of the banana as well as its sweetness provides a lovely contrast to what is often a spicy meal.  If the idea of mixing sweet with savoury does not appeal to you then be creative and invent a raita of your own.  Carrot, tomato or spinach raita would be delicious.  Or you could try a range of chopped herbs instead.


1 tbsp black mustard seeds, toasted
1 banana
2 cups yoghurt, I use Greek Easiyo


1. In a small frying pan toast the mustard seeds until they begin to pop. Remove from the heat and set aside to cool.
2. Peel the banana and cut in half long ways. Now slice into pieces roughly 1cm thick. I like to slice mine on an angle.
3. Place the yoghurt in a bowl and add the banana and mustard seeds and mix to combine.