A pleasing combination from Nigel Slater.
Ingredients
- 600 g tomatoes
- For the raita
- 300 g Cucumber
- 2 small onions
- 2 tbsp groundnut oil
- 12 curry leaves
- 200 ml natural yogurt
- 80 ml iced water
- 300 g beetroot
- 3 tbsp white wine vinegar
- 12 mint leaves
- a handful parsley leaves
- leaves parsleya handful
Servings:
Instructions
- Peel the cucumber, lightly shaving off the dark green skin with a vegetable peeler, then slice it in half down its length. Using a teaspoon, scrape and discard the seedy core from each half.
- Coarsely grate the cucumber into a large sieve, sprinkle with a little salt and leave to drain over a bowl.
- Switch the grill on. Cut the tomatoes in half and place them cut side up on a grill pan or baking sheet lined with foil. Lightly season with salt. Cook the tomatoes under the grill for 10 minutes or until their cut edges start to brown.
- Meanwhile, peel and thinly slice the onions. Warm the oil in a shallow pan, add the onions and fry over moderate heat till crisp and golden. Add the curry leaves and fry for a minute or so till they curl, then lift out them with a draining spoon and drain them on kitchen paper.
- Put the yogurt in a medium-sized mixing bowl and whisk in the iced water with a fork, cover and refrigerate. Peel the beetroot, then coarsely grate it into a small bowl.
- Sprinkle the white-wine vinegar over the beetroot and set it aside. Finely chop the mint and parsley leaves and add them to the beetroot.
- Squeeze the moisture from the grated cucumber, fold into the yogurt with a fork, then add the beetroot, stirring briefly. (If you stir too much your raita will turn bright pink.) Tip into a serving bowl and add the fried onions and curry leaves.
- Transfer the grilled tomatoes to a serving dish, then spoon over the juices from the grill pan. Serve with the cucumber and beetroot raita.
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