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Banana, Yoghurt and Cumin Dip


1 clove garlic, peeled and chopped
1 small onion, chopped
1 tablespoon oil
2 ripe bananas
3 tablespoon lemon juice
1 tsp ground cumin
salt and pepper to taste
1/2 cup plain yoghurt

Heat oil in frying pan and sauté onion and garlic until onion is transparent, place in a blender add the peeled bananas. Add lemon juice, cumin, salt and pepper. Whizz until smooth. Mix in yoghurt until combined. Serve with poppadoms.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.