Kheera Ka Rayta (Yoghurt With Cucumber And Tomato)

Recipe Ingredients

1		Medium-size cucumber
1 tablespoon	15ml	Onions - finely chopped
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Firm - ripe tomato, cut (small) crosswise into
1 1/2		Thi - sliced into1/2 inch
1		And then into 1/2 inch cubes
1 tablespoon	15ml	Fresh coriander - finely chopped
1 cup	237ml	Unflavored yoghurt
1 teaspoon	5ml	Ground cumin - toasted in a small ungreased
		Skillet over low heat for 30 seconds

Recipe Instructions

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 1/2-inch pieces.

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.

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

Source:
Time Life Books: The Cooking of India

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