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1. In a small heavy skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Drop in the mustard seeds and, when they crackle and begin to burst, add the coconut. Stir for a few seconds, remove the skillet from the heat, and then add about 2 tablespoons of the yoghurt.
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2. Place the remaining yoghurt in a small serving bowl, and stir in the skillet mixture and the salt. Add the banana and coriander, and gently but thoroughly toss all the ingredients together. Taste for seasoning, cover tightly, and refrigerate for 1 hour before serving.
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