This yogurt-based Indian side dish is not only delish ... it's healthy to boot with prebiotic banana fiber- and mult-nutrient mustard seeds.
Heat the butter or ghee in a medium-size, heavy-bottomed saucepan (I use a medium-sized non-stick All-Clad skillet) and add the mustard seeds.
Stir the seeds over medium heat a minute or two until they start to pop, then stir in the cayenne.
After another minute, add the coconut and bananas; remove from the heat and stir quickly.
Add the remaining ingredients, beat together lightly with a fork, and chill for several hours before serving
Serving Size 1/6 recipes