Kashmiri Raita

Name: Kashmiri Raita
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup curd; 1 bowl wedges cut brinjal, potato, onion, capsicum, tomato; as required Oil for deep frying; 1 tbsp oil; 2-3 garlic cloves chopped; 1/4 tsp turmeric powder; 1/2 tsp kashmiri mirch powder; 1 tsp oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1 whole dry red chilli; 5-6 curry leaves; as per taste Salt

Rita Talukdar Adak @ritaadak17

#WM3
Kashmiri Raita is the curd base side dish summer lunch recipe. It's tempered with aromatic spices, it is an easy to prepare. This raita is usually served with Pulao, Biryani.

Rita Talukdar Adak @ritaadak17

#WM3
Kashmiri Raita is the curd base side dish summer lunch recipe. It's tempered with aromatic spices, it is an easy to prepare. This raita is usually served with Pulao, Biryani.

Saved

Ingredients

20 minutes

2 servings

1 cupcurd
1 bowlwedges cut brinjal, potato, onion, capsicum, tomato
as required Oil for deep frying
1 tbspoil
2-3garlic cloves chopped
1/4 tspturmeric powder
1/2 tspkashmiri mirch powder
1 tspoil
1/2 tspcumin seeds
1/2 tspmustard seeds
1whole dry red chilli
5-6curry leaves
as per taste Salt

Saved

Steps

20 minutes

1

Heat sufficient oil in a kadai and deep fry potato, brinjal, onion and capsicum one by one and keep aside for cool down.
2

Now heat little oil in a kadai add chopped garlic and fry on low flame then add turmeric powder, red chilli powder and mix it, add tomato wedge and cook.
3

When tomato is cooked add all fried vegetables, salt and mix it well and cook another 3-4 minutes. Turn off the flame and take out in a plate and keep aside for cool down.
4

In a bowl add curd, little salt and mix it well keep aside.
5

For Tempering - Heat oil in a tadka pan add mustard seeds, cumin seeds, whole red chilli and curry leaves and saute.
6

Take a serving bowl pour the whisked curd and place the cooked vegetables on the centre and put the tempering on the vegetable, do not mixed it. it's individual lein take veg and curd separately.
7