Recipe - Potato Cucumber And Tomato Raita

BON APPETIT 8/94
4 lg Redskinned potatoes; peeled
cut into 1/2inch cubes
2 tablespoon Vegetable oil
1 lg Onion; finely chopped
2 Jalapeno chilies; seed; chop
1 tablespoon Mustard seeds
1 tablespoon Cumin seeds
3 cup Lowfat (not nonfat) plain
Yogurt
1 English hothouse cucumber
cut into 1/2" cubes
3 lg Tomatoes; seed; 1/2" pieces
Fresh cilantro leaves

Cook potatoes in large pot of boiling salted water until just tender, about
8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.

Heat vegetable oil in heavy medium skillet over high heat. Add chopped
onion and stir until beginning to brown, about 4 minutes. Add chopped
jalapeno chilies and stir until beginning to soften, about 1 minute. Add
mustard seds and cumin seeds and stir until aromatic, about 30 seconds.
Immediately pour onion mixture over potatoes and stir to coat. Mix in
lowfat yogurt, cucumber and tomatoes. Season riata to taste with salt and
pepper. Cover tightly and refrigerate until well chilled, at least 2
hours. Garnish raita with fresh cilantro leaves and serve. MM Norma Wrenn
Posted to MMRecipes Digest by "deborah kuhnen" debkuhnen@email.msn.com
on Mar 24, 1998