Kashmiri Morel Mushroom Raita Food

KASHMIRI MOREL MUSHROOM RAITA

Kashmiri Morel Mushroom Raita image

Number Of Ingredients 8

Ingredients

1 medium russet potato
2 1/2 teaspoons Kashmiri Raita Masala
3 cups nonfat plain yogurt, whisked until smooth
salt, to taste
1 tablespoon vegetable oil
1 medium onion, cut in half lengthwise and thinly sliced
8 to 10 large fresh or dried reconstituted morel mushrooms, thinly sliced
1/4 cup finely chopped fresh cilantro

Steps:

1. Boil the potato in lightly salted water to cover until tender, then peel it and finely chop it. While it's cooking, prepare the raita masala. Then place the yogurt in a large serving bowl and mix in 2 teaspoons raita masala. Add salt, if needed (there is already some in the masala).2. Heat the oil in a small nonstick skillet over medium-high heat and cook the onion, stirring, until golden, 2 to 3 minutes. Add the potato and cook, stirring, about 1 minute, then add the morel mushrooms and cilantro and cook another minute. Transfer to the yogurt, and mix well. Garnish with the remaining 1/2 teaspoon raita masala and serve.VARIATION: You can substitute other vegetables by replacing the morel mushrooms with 1 cup grated daikon or red radishes, or with 2 cups thinly sliced, golden fried fresh okra.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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