All Easy Recipes. Cook all that you can cook. Yoghurt With Cucumber And Tomato
(Kheera Ka Rayta)
What You Need:            (To Serve: 4)
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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

  • How To Cook:
    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.

    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.

    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.

    4. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until completely chilled, before serving.

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