INGREDIENTS
- 4 large ripe bananas
- lemon juice
- 1 teaspoon cumin seeds
- 1 cup yogurt
- 3 tablespoons freshly grated or desiccated coconut
- 1/2 teaspoon salt
- 2 teaspoons sugar
- METHOD
- Slice the bananas and sprinkle with lemon juice.
- Roast cumin seeds in a dry pan, shaking or stirring constantly until brown. Crush or grind.
- Combine the yogurt with all the ingredients except the banana.
- If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it with the fingers until it is no longer dry. Fold banana into yogurt mixture. Chill and serve.
