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Banana Raita
Recipe courtesy Rachael Ray
Show:  30 Minute Meals
Episode:  30-Minute Passport To India
Banana Raita
1/2 cup shredded coconut
1 wedge lemon
3 bananas, peeled and cut into 2-inch pieces
1 cup plain or vanilla yogurt

Toast coconut in a small pan or in toaster oven.

Squeeze a little lemon juice over bananas to keep them from browning. Coat bananas with yogurt and top with lightly toasted coconut. Serve.

Other Recipes from this Episode
Chicken Tikka Kebabs with Charred Tomato Chutney and Warm Flat Bread

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 3 minutes
Yield: 4 servings

Rachael Ray
User Rating 4 Stars
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