Cucumber preparation: Peel, cut crosswise, and then cut each half lenghtwise to make four halves. Remove the seeds, which is easiest done with a sharp knife, and discard the seeds (though they are good to chew on!). Cut it all into thin slices and put in a bowl. Spread quite a bit of salt over evenly, at least a table spoon. Let sit for an hour or more.
Meanwhile, put the yoghurt into a bowl and add the onion, mint, red chili, and tomatoes. Stir. Squeeze the cucumbers firmly and add to the Raita, making sure to avoid the cucumber water (this is very salty). Stir well. Note: The Raita often gets quite runny when using fresh tomatoes. A good solution might be to use half fresh tomatoes and half tomato puré.
Add the fresh coriander at last. Note: The Raita is often better the second day.
13.11.2007
English only
Swedish only
French only