Shred the coconut. Place a pan over medium flame. Dry roast the shredded coconut in it for 2-3 minutes.
Step 2
Peel and chop the bananas and keep it aside in a bowl. Add some lemon juice over the chopped bananas so that the bananas don’t turn brown.
Step 3
Beat the vanilla yogurt to smooth consistency in a large bowl. You can add some water, if required.
Step 4
Add chopped bananas, roasted coconut, salt to the vanilla yogurt and mix well. Refrigerator the Banana Raita for some time. Garnish with mint leaves and serve chilled.
