Tomato Raita
Serves 4 as a side dish.
2 British classic or plum vine tomatoes
1/4 of a small red onion
Large pinch of ground cumin
A handful of fresh coriander leaves, roughly chopped, plus whole leaves for decoration
Salt and freshly ground black pepper
150ml natural yoghurt (choose a runny yoghurt rather than set)
1 tablespoon Olive Oil
1/4 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
The Raita can be served as part of a salad selection, a dip or makes a delicious accompianiment to roast meats or curries.
- Cover the tomatoes with boiling water and leave to stand for 1 minute. Drain and douse with cold water. Peel and quarter the tomatoes. Remove the seeds and membrane and cut into slivers.
- Chop the onion finely and put into a bowl with the tomatoes, cumin and chopped corriander. Season with salt and pepper and stir in th yoghurt. Leave to stand for 15 minutes for the flavours to mingle.
- Meanwhile, heat the oil in a heavy based frying pan. Add the cumin and mustard seeds and fry until they begin to pop. Scatter a few whole corriander leaves on top of the Raita. Pour ovet the oil and serve straight way.
