Arresting flavours of roasted garlic, fenugreek and mint combine to give a delectable twist to your regular raita.
Arresting flavours of roasted garlic, fenugreek and mint combine to give a delectable twist to your regular raita.
Prep time: 10 minutes
Cooking time: 5 minutes
Serves: Four
What you need:
400g curd
1 tsp fenugreek seeds
A few strands of mint leaves, finely chopped
6-7 cloves of garlic
½ tsp mustard seeds
½ tbsp mustard oil
A pinch of red chilli and pepper powder
Salt to taste
How to make:
- Take curd out in a bowl and whip well.
- On a tawa, roast garlic and fenugreek seeds, crush well and mix in the curd. Add mint leaves and combine well.
- Heat oil on the tawa and crackle mustard seeds. Add to the curd.
- Season with red chilli and pepper powders, and salt. Serve with pulao, rice, or chapatti and veggies.
