Potato cucumber and tomato raita - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Red-skinned potatoes, peeled, cut into 1/2-inch cubes |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion, finely chopped |
| 2 | Jalapeno chilies, seeded, chopped | |
| 1 | tablespoon | Mustard seeds |
| 1 | tablespoon | Cumin seeds |
| 3 | cups | Low-fat (do not use nonfat) plain yogurt |
| 1 | English hothouse cucumber, cut into 1/2-inch cubes | |
| 3 | larges | Tomatoes, seeded, cut into 1/2-inch pieces |
| Fresh cilantro leaves | ||
Directions
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeno chilies and stir until beginning to soften, about 1 minute.
Add mustard seeds and cumin seeds and stir until aromatic, about 30 seconds. Immediately pour onion mixture over potatoes and stir to coat. Mix in low-fat yogurt, cucumber and tomatoes. Season raita to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. (Raita can be prepared up to 6 hours ahead. Keep refrigerated.) Garnish raita with firesh cilantro leaves and serve.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>