Potato and Tomato Raita
|Baby potatoes||10 , halved and boiled|
|Cherry tomatoes||20 , halved and grilled|
|Natural yogurt||1⁄2 Pint (300 Milliliter)|
|Fresh green chili||1|
|Roughly chopped coriander||2 Tablespoon|
|Chopped mint||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Cumin seeds||1⁄4 Teaspoon|
|Whole garlic||3 , peeled|
|Whole dried red chilies||3|
|Mustard seeds||1⁄8 Teaspoon|
|Onion seeds||1⁄8 Teaspoon|
1. Arrange the baby potatoes and cherry tomatoes on a shallow serving dish.
2. Place the yogurt, green chilli, half of the fresh coriander, the fresh mint and salt in a food processor and blend until smooth. Pour over the potatoes and tomatoes.
3. Heat the olive oil in a frying pan, add the cumin seeds, garlic, red chillies, curry leaves, mustard and onion seeds and fry for 1-2 minutes. Pour the spice mixture over the yogurt. Serve garnished with the remaining fresh coriander.