Preparation / Directions:
A) Aloo Boondi Raitha
2 boiled potatoes, 1 handful boondi (bought in stores or made at home) salt, red pepper, coriander, cumin seeds 1 tsp. oil pinch of asafetida, yogurt, 1 tsp. sugar.
Boil potatoes with a little salt in the water. Remove the skin and crumble the potatoes. Do not mash them. You could cut them into bite size pieces too. In a vessel, put in the yogurt (amount depend on how thick or thin you want the raitha to be). Add, salt, sugar and red pepper according to taste. Put in the crumbled potatoes and mix. Season with asafetida and cumin seeds. Top with chopped coriander leaves. Just before serving add boondi and serve.
The raitha has a crunchy texture to it cause of the boondi and tastes yummy. Serve with rotis or rice.
B) bell pepper raitha
2 chopped green bell peppers 1 red dried chile 1/2 tsp. mustard seeds 1 pinch of asafetida salt yogurt 1 to 2 tbsp. oil
In a pan heat some oil. When hot add mustard seeds, red chile and asafetida. When the mustard seeds sputter, add the chopped bell pepper and stir. Stir occasionally till the bell pepper is completely cooked. Add some salt to taste. Remove and cool pan. Once the mixture is cool, add in yogurt and add more salt if needed.
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