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Roasted Zucchini Raita

January 3, 2018 by Fouzia Husainy 2 Comments

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Raita is a side dish usually served with a full course meal for dinner. It is a cool and comforting condiment which is a perfect vegetarian complement to the spicy indian dishes. It is made with raw or roasted vegetables in a seasoned yoghurt sauce flavoured with spices like cumin and black salt which also help in digestion. I love to make raita with roasted vegetables like zucchini, long chinese egg plant and okra and it turns out so delicious. Once I added soft juicy pickled cranberries to the egg plant raita. The tangy cranberries balanced well with the sweetness of the egg plant and the guests came for second and third helpings and finished it all. If I run out of pickled cranberries, I add sumac or lemon zest to give a zing.

Here’s the recipe:

Ingredients:
1 Zucchini
1 tsp olive oil
2 tbs red onion slices
1/4 tsp finely chopped ginger
1 cup yoghurt
1/4 tsp red pepper flakes
1/2 chopped green chilli (optional)
1/2 tsp sumac or lemon zest
1/4 tsp black pepper
1/4 tsp cumin powder
Salt as required

Method: 
1. Wash the Zucchini and cut it into small dices. Rub salt, pepper and olive oil and roast it in the oven at 400 degrees fahrenheit till lightly browned. Set aside to cool.

2. Meanwhile prepare yoghurt sauce by whisking the yoghurt and adding all the remaining ingredients including the lemon zest, cumin, salt and pepper.

3. Just before serving, add the roasted zucchini to the spiced yoghurt sauce and enjoy!

Recipe

Roasted Zucchini Raita

This roasted zucchini raita is a cool and comforting condiment which is a perfect vegetarian complement to the spicy Indian dishes.
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Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Course: fusion cooking
Cuisine: Indian
Servings: 2 -4 portions
Author: Fouzia Husainy

Ingredients

  • 1 Zucchini
  • 1 tsp olive oil
  • 2 tbs red onion slices
  • 1/4 tsp finely chopped ginger
  • 1 cup yoghurt
  • 1/4 tsp red pepper flakes optional
  • 1/2 chopped green chilli optional
  • 1/2 tsp sumac or lemon zest
  • 1/4 tsp black pepper
  • 1/4 tsp cumin powder
  • Salt as required

Instructions

  • Wash the Zucchini and cut it into small dices. Rub salt, pepper and olive oil and roast it in the oven at 400 degrees fahrenheit till lightly browned. Set aside to cool.
  • Meanwhile prepare yoghurt sauce by whisking the yoghurt and adding all the remaining ingredients including the cumin, salt and pepper.
  • Just before serving, add the roasted zucchini to the spiced yoghurt sauce and enjoy!
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Filed Under: Condiments, Indian Cuisine, Party food, Salads, Side Dishes, Yoghurt

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Reader Interactions

Comments

  1. Starr

    January 23, 2018 at 12:16 am

    This sounds really tasty! Do you have a favourite dish to serve with it?

    Reply
    • Fouzia Husainy

      January 24, 2018 at 2:38 pm

      It is a very tasty preparation which has a soothing and cooling effect on the stomach so I make it with rice & chicken or naan & kebabs Thanks.

      Reply

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