A mixture of cooling yogurt, shredded cucumbers, and strips of tomato, raita is served with hot Indian curries, but goes well with summer grills.
|2||cucumbers, halved lengthwise with seeds removed|
|Salt and black pepper, to taste|
|2||medium tomatoes, peeled, seeded, and cut into strips|
|2||tablespoons chopped fresh parsley|
|1/2||onion, very finely chopped|
|1||green chili pepper, cored, seeded, and finely chopped|
|1||clove garlic, crushed|
|1/4||teaspoon cayenne pepper|
|2||cups plain low-fat yogurt|
1. Use a coarse grater to grate the cucumbers. In a colander set over a bowl, layer them with salt; set aside for 20 minutes. Squeeze the cucumbers in your hands to remove as much liquid as possible. Transfer them to a bowl.
2. Add the tomatoes, parsley, onion, chili pepper, garlic, cayenne pepper, and black pepper. Stir well. Add the yogurt several spoonfuls at a time, stirring until the vegetables are coated all over. Sheryl Julian