I have wanted to try Rasika, an Indian restaurant in DC, for a while now. Friend after friend has told me how exquisite the food is, but it seemed that the timing was never right and somehow five years had flown by. So, for Mother’s Day I chose to have dinner there with my family and a dear friend.
We ordered several dishes to share, marveling at each one. One of our favorites was one of the appetizers, the avocado banana chaat, which had an incredible blend of sweet, sour, spicy, and cool tastes. I swore that I would go home and try to replicate it.
After a couple of tries, here is my take on the delightfully different dish. I added some crumbled tangy tomato banana chips that we found at our local Indian grocery store.
- 2 ripe avocados
- 1 banana
- 1 lemon
- 1 tablespoon tamarind chutney
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- tangy tomato banana chips for garnish (optional)
- paprika (optional)
In a medium bowl, mash the banana with a fork and squeeze the juice from half the lemon over it. In a smaller bowl, mix the tamarind chutney, cumin and cayenne pepper until well blended. Stir the tamarind chutney blend into the mashed banana. Cut the avocado into 1/2″ cubes and squeeze the juice from the remaining half lemon over it to preserve the color. Add the avocado to the banana-chutney mixture, tossing gently, making sure not to squish the avocado. Chill.
To serve, dish onto a plate and crumble some banana chips to give it crunch. You can also sprinkle some cayenne pepper or paprika on an around the chaat for color. Bon appetit!
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