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Kheera Ka Rayta (Yoghurt With Cucumber And Tomato)


Medium-size cucumber
Onions – finely chopped
1 tbsp
1 tbsp
Small firm – ripe tomato, cut – crosswise into  1 ½” thick – sliced into ½”    
Fresh coriander – finely chopped
1 tbsp
Unflavored yoghurt
1 cup
Ground cumin – toasted in small ungreased skillet over low heat for 30 seconds
1  tsp

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 ½” 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 until completely chilled, before serving.