Banana Coconut Raita

Kessler

Toast the coconut flakes of a frying pan without fat, turning until golden brown. Cool. Peel banana, cut into very fine slices and mix on the spot with the juice of one lemon. Stir yogurt through with curry, salt and 1 1/2 tbsp. cumin seeds. Gently stir in shredded coconut and banana except for 1 tbsp. each. Garnish with remaining banana pieces, coconut flakes and cumin seeds.

Tip: Use regular or light yogurt as needed!

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