| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Salads, Indian, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Red-skinned potatoes; peeled cut into 1/2-inch cubes |
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; finely chopped |
| 2 |
|
Jalapeno chilies; seed; chop |
| 1 |
tb |
Mustard seeds |
| 1 |
tb |
Cumin seeds |
| 3 |
c |
Low-fat (not nonfat) plain |
|
|
Yogurt |
| 1 |
|
English hothouse cucumber cut into 1/2" cubes |
| 3 |
lg |
Tomatoes; seed; 1/2" pieces |
|
|
Fresh cilantro leaves |
INSTRUCTIONS
BON APPETIT 8/94
Cook potatoes in large pot of boiling salted water until just tender, about
8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.
Heat vegetable oil in heavy medium skillet over high heat. Add chopped
onion and stir until beginning to brown, about 4 minutes. Add chopped
jalapeno chilies and stir until beginning to soften, about 1 minute. Add
mustard seds and cumin seeds and stir until aromatic, about 30 seconds.
Immediately pour onion mixture over potatoes and stir to coat. Mix in
lowfat yogurt, cucumber and tomatoes. Season riata to taste with salt and
pepper. Cover tightly and refrigerate until well chilled, at least 2
hours. Garnish raita with fresh cilantro leaves and serve. MM Norma Wrenn
Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com>
on Mar 24, 1998
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