Kacchya Kelyache Raita

Kelyache raita at home was always made with ripe bananas (shikhran) and I didn't really like it much. Last year an aunt made kacchya kelyache raita when she invited us home for lunch. We loved it and I've been making it very regularly since.

Ingredients:


Raw Bananas - 2
Onion - 1 meduim sized (chopped)
Curd - a large cup
Mustard Seeds - 1/2 tsp
Asafoetida - a pinch
Green Chillies - 2 (split in the center)
Coriander - 1 tbsps (finely chopped)
Ghee - 1 tsp
Salt - to taste

Method:


Cook the bananas in a pressure cooker for two whistles (they shouldn't be too soft and mushy). Once the pressure cooker is ready to be opened and the bananas have cooled a little, peel them. Now slice them vertically into 4 pieces and chop them into little squarish pieces. Mix the chopped banana with the curd and chopped onions and add salt to taste.
Separately temper the mustard seeds in ghee and add the asafoetida and green chillies when the mustard seeds splutter (fodni). Now take the fodni off the burner before it burns and add it to the banana and curd mixture. Stir well and garnish with chopped coriander.