Potato, Cucumber and Tomato Raita
- 4 large 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 large tomatoes, seeded, cut into 1/2-inch pieces
- Fresh cilantro leaves
- 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 refrigerate.)
- Garnish raita with fresh cilantro leaves and serve.
redskinned potatoes, vegetable oil, onion, jalapeno chilies, mustard seeds, cumin seeds, lowfat, hothouse cucumber, tomatoes, cilantro
Taken from www.epicurious.com/recipes/food/views/potato-cucumber-and-tomato-raita-2347 (may not work)