Zucchini Raita

1. 1

   Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.

2. 2

   Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.

3. 3

   Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.

4. 4

   Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.

5. 5

   Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.

6. 6

   If you wish the to eat the dish cold, cover and refrigerate it.

7. 7

   If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.