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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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From Sheila Lukins. Serve with curries or as a summer salad. Ingredients:
2 teaspoons vegetable oil |
1 1/2 teaspoons fresh gingerroot, minced |
1/2 teaspoon ground cumin |
2 plum tomatoes, seeded and chopped |
1 cup cucumber, peeled & diced |
4 scallions, thinly sliced |
1 garlic clove, minced |
1 1/2 cups yogurt |
1 dash tabasco sauce |
salt, to taste |
1/4 cup fresh cilantro leaves, coarsely chopped |
Directions:
1. Chop the tomatoes into inch dice.
2. Chop the scallions diagonally including three inches of green.
3. Place the oil, ginger, and cumin in a small skillet.
4. Cook over low heat for one minute, stirring constantly.
5. Scrape mixture in to a mixing bowl with a rubber spatula, add tomatoes, cucumber, scallions, and garlic. Stir well to combine.
6. Add the remaining ingredients and fold gently to combine. Adjust the seasonings.
7. Cover and refrigerate for at least one hour but no longer than three.
8. Stir well before serving.
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