Raita is a side dish usually served with a full course meal for dinner. It is a cool and comforting condiment which is a perfect vegetarian complement to the spicy indian dishes. It is made with raw or roasted vegetables in a seasoned yoghurt sauce flavoured with spices like cumin and black salt which also help in digestion. I love to make raita with roasted vegetables like zucchini, long chinese egg plant and okra and it turns out so delicious. Once I added soft juicy pickled cranberries to the egg plant raita. The tangy cranberries balanced well with the sweetness of the egg plant and the guests came for second and third helpings and finished it all. If I run out of pickled cranberries, I add sumac or lemon zest to give a zing.
Here’s the recipe:
1 tsp olive oil
2 tbs red onion slices
1/4 tsp finely chopped ginger
1 cup yoghurt
1/4 tsp red pepper flakes
1/2 chopped green chilli (optional)
1/2 tsp sumac or lemon zest
1/4 tsp black pepper
1/4 tsp cumin powder
Salt as required
1. Wash the Zucchini and cut it into small dices. Rub salt, pepper and olive oil and roast it in the oven at 400 degrees fahrenheit till lightly browned. Set aside to cool.
2. Meanwhile prepare yoghurt sauce by whisking the yoghurt and adding all the remaining ingredients including the lemon zest, cumin, salt and pepper.
3. Just before serving, add the roasted zucchini to the spiced yoghurt sauce and enjoy!