A raita is always a great accompaniment with Broad bean and dill rice or onion bhajias, and nothing is more refreshing than the combination of cucumber and mint. I pick the mint straight from the garden, and it’s always great to find a use for something that grows like a weed!
This recipe comes from the Woman’s Weekly Indian Style Cookery cookbook.
Ingredients
- 1 medium Lebanese cucumber
- 1 teaspoon ghee
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of black mustard seeds (if you can’t find these, just use normal mustard seeds)
- 1/2 teaspoon of ground cumin
- 1 cup yoghurt
- 1 tablespoon lemon juice
- 1 clove garlic, crushed
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped fresh mint leaves
What you will need
- Serving bowl
- Small fry pan
What to do
- Peel, halve and de-seed the cucumber (I feed the scraps to the guinea pigs)
- Chop the cucumber into pieces
- Heat the ghee in the fry pan
- Add the seeds and cumin and heat until the seeds start to pop. Add to the cucumber
- Add the yoghurt, lemon, garlic, cayenne and mix together
- Cover and store in the fridge to allow the flavours to infuse (can be made a day ahead)
- Just before serving stir in the mint
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