Chop the green chillies in to fine pieces. Keep it aside till use.

Cut the raw banana in to half without removing it's skin. Pressure cook it for 1 whistle. You can cook on stove top too as it takes less time to cook.

Peel the skin off from banana and chop it in to very very fine cubes. Next whisk the yogurt with little water to desired consistency. To not make too watery.

Include chopped raw banana pieces and salt in to the yogurt. Give a quick mix. Heat a seasoning pan adding mustard seeds, split black lentils, curry leaves, oil, ginger and green chilly. Let the mustard sizzle and pop, transfer it over the raita.

Very comforting summer side dish raw banana raita is ready to serve with plain rice.

Do not over cook the banana in which case you'll not be able to chop.

Alternatively you can mash the cooked plantain with yogurt too. In this case you can cook the banana till mushy.

Do not skip ginger which gives unique flavor to raita.

You can include a pinch of asafoetida which would also enhance the flavor.