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>

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