| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 1 1/2 |
ts |
Fresh ginger root — minced |
| 1/2 |
ts |
Ground cumin |
| 2 |
|
Plum tomatoes — seeded and |
|
|
Chopped |
| 1 |
c |
Cucumbers — peeled & diced |
| 4 |
|
Scallions — thinly sliced |
| 1 |
|
Clove garlic — minced |
| 1 1/2 |
c |
Yogurt |
| 1 |
ds |
Tabasco sauce |
|
|
Salt — to taste |
| 1/4 |
c |
Fresh cilantro leaves — |
|
|
Coarsely chopped |
INSTRUCTIONS
Chop the tomatoes into inch dice. Chop the scallions diagonally including
three inches of green. Place the oil, ginger, and cumin in a small
skillet. Cook over low heat for one minute, stirring constantly. Scrape
mixture in to a mixing bowl with a rubber spatula. Add the tomatoes ( inch
dice), cucumber, scallions, and garlic. Stir well to combine. And the
remaining ingredients and fold gently to combine. Adjust the seasonings.
Cover and refrigerate for at least one hour but no longer than three. Stir
well before serving.
Recipe By : Sheila Lukins
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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