John Myers
Ingredients for 6 servings:
- 1 m.-large cucumber(s)
- 2 m.-large tomato(s)
- 1 m.-sized onion(s)
- 300 g yogurt
- 1 tsp cumin, ground
- Salt
- 1 tbsp vegetable oil, neutral
- 1 tsp mustard seeds, black
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
Kheera – Tamatar – Raita
Wash and peel the cucumber, and cut into approximately ½ cm cubes. Wash the tomatoes, quarter them, remove the stems, and cut into approximately 1 cm pieces. Peel and finely dice the onion. Place the yogurt in a bowl. Add the sliced cucumber, tomatoes, onion, cumin, and salt, and mix well. Heat the oil in a small pan, add the mustard seeds, fry briefly until they begin to crackle, and immediately add them to the bowl with the other ingredients. Mix everything together gently but thoroughly. Refrigerate for about 1 hour. Serve as a small side dish or as an appetizer. Indian mustard seeds are available as black or brown mustard seeds. However, it is important to note that these are not just regular brown mustard seeds like those you find in supermarkets. Therefore, you should only buy those labeled “brown mustard seeds” that come from an Indian company. Therefore, it is best to buy the mustard seeds from an Asian store.
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