Ingredients
BON APPETIT 8/94
4 large red-skinned potatoes, peeled cut into 1/2-inch
2 tbsp vegetable oil
1 large onion, finely chopped
2 jalapeno chilies, seed; chop
1 tbsp mustard seeds
1 tbsp cumin seeds
3 cup low-fat (not nonfat) plain
1 yogurt
1 english hothouse cucumber cut into, 1/2 cubes
3 large tomatoes, seed; 1/2 pieces
1 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 seds and cumin seeds and stir until aromatic, about 30
seconds. Immediately pour onion mixture over potatoes and stir to
coat. Mix in lowfat yogurt, cucumber and tomatoes. Season riata to
taste with salt and pepper. Cover tightly and refrigerate until well
chilled, at least 2 hours. Garnish raita with fresh cilantro leaves
and serve. MM Norma Wrenn
Servings: 6 servings
Potato~ Cucumber & Tomato Raita Recipe brought to you by Recipe Ideas
Categories: Cucumber; Tomato; Vegetable
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We hope you enjoy this Potato~ Cucumber & Tomato Raita recipe.
