Yogurt with Cucumbers (Indian Dish)
Judy Peterson
(carrots are optional)
2 cups plain yogurt
1 clove garlic, minced
Salt and freshly ground pepper
Juice of ½ lemon
1-2 cucumbers (regular, or English) peeled, and finely chopped.
Sprinkle cucumbers with just a little salt and drain with strainer for 20 minutes. Place yogurt in sieve lined with paper towel. Let stand 10-15 minutes. Mix all together.
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