Tomatoes with Cucumber and Beetroot Raita (4)
Ingredients
Instructions
  1. Peel the cucumber, lightly shaving off the dark green skin with a vegetable peeler, then slice it in half down its length. Using a teaspoon, scrape and discard the seedy core from each half.
  2. Coarsely grate the cucumber into a large sieve, sprinkle with a little salt and leave to drain over a bowl.
  3. Switch the grill on. Cut the tomatoes in half and place them cut side up on a grill pan or baking sheet lined with foil. Lightly season with salt. Cook the tomatoes under the grill for 10 minutes or until their cut edges start to brown.
  4. Meanwhile, peel and thinly slice the onions. Warm the oil in a shallow pan, add the onions and fry over moderate heat till crisp and golden. Add the curry leaves and fry for a minute or so till they curl, then lift out them with a draining spoon and drain them on kitchen paper.
  5. Put the yogurt in a medium-sized mixing bowl and whisk in the iced water with a fork, cover and refrigerate. Peel the beetroot, then coarsely grate it into a small bowl.
  6. Sprinkle the white-wine vinegar over the beetroot and set it aside. Finely chop the mint and parsley leaves and add them to the beetroot.
  7. Squeeze the moisture from the grated cucumber, fold into the yogurt with a fork, then add the beetroot, stirring briefly. (If you stir too much your raita will turn bright pink.) Tip into a serving bowl and add the fried onions and curry leaves.
  8. Transfer the grilled tomatoes to a serving dish, then spoon over the juices from the grill pan. Serve with the cucumber and beetroot raita.