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zucchini raita


this raita is a lovely change from the more common cucumber raita. madhur jaffrey, the recipe author, writes in eastern vegetarian cooking that she can eat it by the spoonful, all by herself. it can also be served warm, however, i've only tried it cold. madhur jaffrey calls this dish yogurt with courgettes, but i think it is a dish that we usually refer to as raita.


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  1. Trim zucchini and grate them coarsley
  2. Put them in a bowl and sprinkle with 1 / 2 tsp salt
  3. Toss to mix and set aside for half an hour
  4. Drain zucchini and press out as much liquid as you can
  5. Separate the shreds so you do not have lumps
  6. Peel the onion
  7. Cut in half lenghtwise
  8. And then cut into fine
  9. Half-moon-shaped slices
  10. Put yogurt in bowl
  11. Beat it lightly with a fork or whisk until smooth and creamy
  12. Heat oil in a 8-in / 20-cm frying pan over a medium flame
  13. When hot
  14. Put in the mustard seeds
  15. As soon as the mustard seeds begin to pop
  16. Put in the onion
  17. Stir and fry for about 2 minutes or until slices are translucent
  18. Add the zucchini
  19. Stir and fry for another 3 minutes
  20. Turn off the heat and let zucchini cool slightly
  21. When cooled
  22. Fold it into the yogurt
  23. Add the remaining 1 / 4 tsp salt
  24. Pepper and cayenne
  25. If you wish the to eat the dish cold
  26. Cover and refrigerate it
  27. If you wish to eat it warm
  28. Put the yogurt-zucchini combination in a double boiler over a low flame
  29. Then heat
  30. Stirring in one direction
  31. Until warm
  32. Do not let it boil

Step 21

Total Time in Minute 45

Ingredients Count 8

cooking zucchini raita

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Plain yogurt

Vegetable oil

Black mustard seeds

Fresh ground black pepper

Cayenne pepper

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