PLAIN RAITA WITH CUMIN AND MUSTARD SEEDS (3 cups)

 

3 cups whole milk yogurt

1 tablespoon olive oil

2 teaspoons mustard seeds

2 teaspoons cumin seeds

3 garlic cloves, finely chopped

2 teaspoons grated ginger

1 Serrano chile, finely chopped

salt and pepper to taste

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1. Put the yogurt in a bowl.

2. In a small frying pan, heat the olive oil over a medium flame. Add the cumin and mustard seeds.  When the seeds begin to pop, add the garlic and let it sizzle, without browning, about 10 seconds or so.

3. Scrape the contents of the skillet into the yogurt. Stir in the ginger and chile.  Season with salt and pepper.  The sauce will keep in the fridge for a day or so, but tastes best freshly made.  It also makes a good dressing for cucumber salad.

SERVE WITH:  Pan-grilled swordfish steaks with Indian spices and yellow tomatoes

 

from Davis Tanis,  A Platter of Figs