Try this Shredded Cucumbers in Smooth Mint-flavoured yoghurt (Kheera Raita) recipe, or contribute your own.
Suggest a better descriptionSource: The art of indian vegetarian cooking
1. Peel and coarsely shred the cucumbers, place them in a bowl, sprinkle with salt and toss. Let sit at room temperature for 20-30 minutes. Pour into a strainer a, p[ressout the liuid and pat dr with paper towels.
2. Place yoghurt, cayanne and citrus zest in a bowel and whisk with a fork until smooth and creamy. Stir in cucumber. Heat the oil over modeate heat in a small pan, When it is hot but not smoking , add the mustard seed. Fry until tghe seeds sputter and turn gray (if the oil is very hot, you may need to use a spatter screen to keep the seeds from jumping out of the small pan). Pour the fried seeds and oil into the cucumber-yoghur mixture, and stir to blend.
3. Refrigerate of 1-2 hours to allow the mint and seasoning to release thier flavours. Serve with a garnish anof twitsed cucumber flowers or a sprinkle of paprika.
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 104 | ||
Calories from Fat: 58 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 48.4mg | 2 % | |
Potassium 311mg | 8 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.8g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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