Yogurt Raita With Chile and Mint

• 1 1/2 cups plain whole milk yogurt
• 1 teaspoon grated ginger
• 1 tablespoon finely diced red chile, like Fresno or red jalapeno
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 2 tablespoons chopped mint

1. Put yogurt in a bowl.
2. Stir in ginger, diced chile and salt.
3. Put oil in a small skillet over medium heat.
4. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute.
5. Carefully stir hot contents of skillet into yogurt.
6. Add chopped mint, cover and let flavors mingle for at least 15 minutes.
7. Raita may be prepared several hours before serving.

milk yogurt, ginger, red chile, salt, vegetable oil, black mustard seeds, cumin seeds, mint

Taken from cooking.nytimes.com/recipes/1014947 (may not work)