TOMATO RAITA

Now a days we are getting served by so many raitas in a fancy way. There are some traditional raitas, which are getting disappered.  I would like to share some of those.  This tomato raita is a very traditional raita, which can be mixed with hot white rice , if it is seasoned spicy. I feel traditional recipes carry more nutricious values and simple cooking which suits our traditional life style.  My father use to do this raita, very excellently and I love to have this in our weekend lunch menu. I learned from my father, that even a simple cooking tastes good by the way we use to do and on the balancing the flavor. You too try this and enjoy with  your lunch.

Ingredients:

1. Tomato - 1 big size
2. Thick yogurt - 2 tbs

Seasoning:

1. urud dhal - 1 tsp
2. Green chillies - 2 ( splitted) or red chillies
3. Curry leaves - 3-4
4. Mustard seeds - 1 tsp
5. Asfotedia powder (hing) - 1 pinch
6. Ghee - 1 tbs for seasoning

Method:

1. Cut the tomato into four pieces and pressure cook in a small bowl without adding any water for 3-4 minutes. Or you can blanch it by adding the tomato into boiling water for 5 minutes.

2. Once the Tomato is cooked, remove the skin and smash it nicely with your hands or with a fork.

3. Mix the yogurt to the smashed tomato. Season it with urud dhal, green chillies, curry leaves, murstard seeds and hing.

4. It can be served as an accompaniment or mixed with hot white rice or also taken with rotis.