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Yoghurt With Cucumber And Tomato
(Kheera Ka Rayta)
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| What You Need: |
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1 medium-sized cucumber
1 tablespoon finely chopped onions
1 tablespoon salt
1 small, firm ripe tomato, cut crosswise into ˝ -inch-thick rounds, sliced into ˝-inch-wide strips and then into ˝-inch cubes
1 tablespoon finely chopped fresh coriander (cilantro)
1 cup unflavored yoghurt
1 teaspoon ground cumin, toasted in a small ungreased skillet over low heat for 30 seconds
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| How To Cook: |
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1. With a small, sharp knife, peel the cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Cut the cucumber lengthwise into 1/8 -inch-thick slices, then crosswise into ˝-inch pieces.
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2. Combine the cucumber, onions and salt in a small bowl, and mix them together thoroughly with a spoon. Let the mixture rest at room temperature for 5 minutes or so, then squeeze the cucumbers gently between your fingers to remove the excess liquid.
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3. Drop the cucumber pieces into a deep bowl, add the tomato and coriander, and toss them together gently but thoroughly. Combine the yoghurt and cumin and pour it over the vegetables, turning them about with a spoon to coat them evenly.
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4. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until completely chilled, before serving.
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