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Ep5: Avocado Banana Chaat with Vikram Sunderam
If you're pregnant and looking for something healthy to eat, we have a reservation for you at one of the hottest restaurants in DC. Rasika specializes in modern Indian cuisine. Get ready for some flavorful tapas. It's exactly what you're craving.
Avocado Banana Chaat (4)
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  • 2 banana (ripe & firm)
  • 4 avocado (ripe & firm)
  • 1/2 cup onions
  • 1/2 cup tomatoes
  • 2 tbsp fresh cilantro
  • 1 tsp roasted cumin powder
  • 1/2 tsp red chili powder
  • 1/4 tsp black salt
  • 4 tbsp tamarind chutney

Tamarind Chutney

  • 1 lb tamarind
  • 1/2 lb dates
  • 1 oz ginger
  • 1 oz garlic
  • 2 oz jaggery
  • 2 oz sugar
  • 5 numbers whole red chilies
  • 4 numbers bay leaves
  • 1 tbsp fennel seeds
  • 1 tsp roasted cumin powder
  • 1 tsp red chili powder
  • 1/2 tsp black salt
  • Salt to taste

  1. Put all the ingredients from 1 to 9 in a heavy bottom pan. Add enough water to cover the ingredients. Let the mixture boil and then simmer till the dates and tamarind are soft and mashed.
  2. Blend and pass the mixture through a fine strainer.
  3. Season the extract with the roasted cumin powder, red chili powder, black salt andsalt.
  4. Cool and keep aside.
  5. Use four tablespoons for the recipe and keep the rest refrigerated.


  1. Cut the avocado into 1/4” dices.
  2. Add the rest of the ingredients in a bowl and mix well.
  3. Add the avocado to the above mix.
  4. Cut the banana in half and grill on a skillet. Season with salt and black pepper.
  5. Arrange the banana on top of the avocado.
  6. Garnish with chopped fresh cilantro.
  7. Serve cold.


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Meet The Chef
Vikram Sunderam, Chef/Proprietor
1190 New Hampshire Ave, NW
Washington, DC 20037
For Reservations:
Click here for Online Reservations
Meet The MD
Amr Madkour, MD
The GW Medical Faculty Associates
Obstetrics & Gynecology

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