Summer months are for eating light and healthy. Yogurt based dishes especially raitas are cooling and nutritious too. I often make a big bowl at lunch and pair it with simple zeera rice or mixed grain roti & sabzi. Green plantain is cooked like potatoes and used in many recipes as it can not be eaten raw. One can make cips, kebabas, koftas, stir fry, raita and various types of curried or dry vegetable dishes from it. These are nutritious and rich in dietary fiber among other things.Packed with carbohydrates, Vitamin A (more than ripe banana), B Vitamins esp B6, potassium, iron, magnesium these are a good choice to add to your meals. Raw Onion gives this raita a little crunch and it is good to eat raw onion during summer as it has a cooling effect on the body.
To make this cooling raita you will need :
Raw green plantains – 2 Medium size
Onion – 1 medium (Optional)
Green chili – 1
Grated Ginger – 1 inch
Salt = to taste
Red Chili Powder – (For garnish)
Roasted Cumin Powder ) For garnish
Curd / yogurt – 1 cup whipped
For tempering :
Curry Leaves – 1 sprig 5-6 tender leaves)
Mustard seeds – 1/2 teaspoon
Red whole chili – 1/2
Asafoetida – 2 pinches ( optional but it gives a nice flavor)
Oil – 1/2 teaspoon
Wash and steam or boil green plantains in steamer or pressure cooker. Three whistles are enough but it depends on the size of banana.
Take out , peel the skin and roughly mash the plantain. Some people mash it smooth but I love small soft chunks in the raita.
In a bowl whip the curd till smooth. Add salt to taste.
Add the mashed plantain, grated ginger and chopped onion. Mix well. Raw onion is good to eat in hot summer days.
You can add a little roasted cumin powder and red chili powder too.
Add fresh coriander leaves and mix.
To prepare the tempering :
Take a seasoning pan and put it on low flame. Add oil and when it warms up add mustard seeds and asafoetida. When the seeds start to crackle add curry leaves and red whole chili and chopped green chili. Don’t let the seasoning burn.
Pour it over the raita.
Serve chilled with rice or roti.
Some recipes call for chana dal and / or washed urad daal in tempering. I have not used them here but they do enhance the flavor. Use 1/2 teaspoon of each if desired.