Banana Raita

To make banana raita, start by peeling and slicing 2 bananas into thin rounds. In a separate bowl, whisk 2 cups of yogurt until smooth. Then, add 1 tsp of sugar, 0.5 tsp of salt, and 0.5 tsp of black pepper powder to the yogurt and mix well. Gently fold in the banana slices into the yogurt mixture. Finally, chill the raita in the refrigerator for at least 30 minutes before serving.

No, traditional banana raita is not suitable for a vegan diet because it contains yogurt, which is a dairy product. However, you can easily make a vegan version by substituting regular yogurt with plant-based yogurt, such as coconut or almond yogurt.

If you're looking to substitute sugar in banana raita, you can use honey, maple syrup, or agave nectar for a natural sweetener. Alternatively, you can also use a sugar substitute like stevia or erythritol, adjusting the quantity to taste.

Leftover banana raita should be stored in an airtight container in the refrigerator. It is best consumed within 2-3 days for optimal freshness. However, keep in mind that the bananas may become mushy over time, so it's ideal to enjoy it soon after making.

Banana raita pairs wonderfully with spicy Indian dishes, such as biryani, pulao, or any curry. It can also be served as a refreshing side dish with grilled meats or as a light dessert after a heavy meal.