Skill level: Easy peasy
Costs: Cheap as chips
This tomato raita is a cooling side dish for any spicy Indian curry
- 2 British classic or plum vine tomatoes
- 1/4 of a small red onion
- Large pinch of ground cumin
- Handful of roughly chopped fresh coriander leaves, plus whole
- leaves for decoration
- Salt and freshly ground black pepper
- 150ml natural yogurt (runny rather than set)
- 1tbsp olive oil
- 1/4tsp cumin seeds
- 1/4tsp black mustard seeds
- Cover the tomatoes in boiling water and leave to stand for 1 minute. Drain and douse with cold water. Peel and quarter the tomatoes. Remove the seeds and membrane and cut into slivers.
- Chop the onion finely and put into a bowl with the tomatoes, cumin and chopped coriander. Season with salt and pepper and stir in the yogurt. Leave to stand for 15 minutes for the flavours to mingle.
- Meanwhile heat the oil in a heavy based frying pan. Add the cumin and mustard seeds and fry until they begin to pop. Scatter a few whole coriander leaves on top of the raita. Pour the oil over the top and serve straight away.