SEARED GINGER RAITA

Course: Chutney, Dips & Raita

Preparation Time:10 minutes

Cooking time: 5 minutes

Total Time: 15 minutes

Serves: Makes a big bowl

Ingredients:

• 1 ½  cup of plain yogurt, any level of fat
• ¼ cup of ginger, finely chopped
• 1 tbsp chopped mint leaves
• ¼ cup of ginger, finely julienned
• ½ to 1 tsp of rock salt, as per taste
• 1 tbsp of olive oil
• ½ tsp of black or brown mustard seeds
• 2 fresh red or green chillies
• 20 curry leaves

Directions:

1. Put the yogurt into a large bowl and whisk it a few times to break it up.Add the chopped ginger, mint leaves and salt to taste
2. In a small skillet, heat the oil over medium-high heat, add curry leaves and as they become dark, add julienned ginger. Raise the heat to high and go on stirring constantly until the ginger starts turning brown and caramelizing. Now add mustard seeds.
3. When mustard seeds start popping up, add chillies and switch off the heat.
4. Pour the mixture to the yogurt, leaving some for decoration and stir to combine
5. Decorate with the remaining mixture

Special note:

• Seared ginger raita can be eaten with handwa, besan puda, any types of pakoras or any other savory snacks.