Monday, June 11, 2007

Tomato Raita

Raitas straddle the space between side dish and condiment. A cooling accompaniment for curries, raita can be spooned right on the dish or eaten as a chaser.

2 large tomatoes, peeled, seeded and chopped

½ tsp grated garlic

2 scallions, white parts plus one inch of greens, chopped

2 Tb minced fresh dill, mint, or parsley

1 cup plain yogurt

Salt and freshly ground black pepper to taste

In a glass or ceramic mixing bowl, combine the tomatoes, scallions, dill, mint, or parsley, and yogurt. Season with salt and pepper. Chill for 1 hour and serve cold.

Source: The Essential Vegetarian Cookbook

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