Potato Cucumber And Tomato Raita - Bon Appetit Recipe

Potato Cucumber And Tomato Raita - Bon Appetit Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
4 large: Red-skinned potatoes, peeled, cut into 1/2-inch cubes
2 tbsp: Vegetable oil,
1 large: Onion, finely chopped
2: Jalapeno chilies, seeded, chopped
1 tbsp: Mustard seeds,
1 tbsp: Cumin seeds,
3 cup: Low-fat, (do not use nonfat) plain yogurt
1: English hothouse cucumber, cut into 1/2-inch cubes
3 large: 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 &


Source from luhu.jp