Peeled and finely chopped ripe mangoes – 1 cup
Peeled and finely chopped bananas – ½ cup
Whisked thick curds (yogurt) – 2 cups
Salt – To taste
Sugar – 2 teaspoons
For the Coarse Paste:
Grated fresh coconut – 2 tablespoons
Finely chopped cashew nuts – 1 teaspoon
Chopped green chilli – ¼ of a chilli
Jeera (cumin) – ¼ teaspoon
(Blend all the above ingredients to a coarse paste without adding water.)
For Seasoning:
Ghee – ½ tablespoon
Jeera (cumin) – ½ teaspoon
For Garnishing:
Pomegranate arils (seeds) – A little
Prepare the Base:
In a large bowl, add the chopped mangoes and bananas.
Add salt to taste and 2 teaspoons of sugar. Toss well to combine.
Add Coarse Paste:
Incorporate the coarsely ground paste made from grated coconut, cashew nuts, green chilli, and jeera.
Mix thoroughly to blend the flavors.
Incorporate Curds:
Add the whisked curds to the mixture and mix well until everything is evenly combined.
Seasoning:
In a small pan, heat ½ tablespoon of ghee.
Add ½ teaspoon of jeera and let it splutter.
Pour this seasoning over the raita and mix gently.
Garnish:
Garnish with pomegranate arils for a pop of color and flavor.
Serve:
Serve chilled or at room temperature as a refreshing side dish or accompaniment.
