Zucchini Raita

Recipe by tigerduck
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
  • Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
  • Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
  • Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
  • Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
  • If you wish the to eat the dish cold, cover and refrigerate it.
  • If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.
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