Jaggery - Mixed Raita Recipe

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Items	Quantity
Yogurt (Dahi)	400 gm
Small Boiled Potatoes	5
Salted Boondi (Rajasthani snack food) - Optional	1 cup
Big Chopped Onion	1
Big Chopped Tomato	1
Oil/Clarified Butter	1 tbsp
Asafoetida (HEENG)	1/2 tsp
Cumin Seeds (JEERA)	1 tsp
Cinnamon Powder (DAL CHINI)	1/2 tsp
Black Cardamom Powder(MOTI ELAICHI)	1/2 tsp
Red Chilli Powder	1/2 tsp
Chopped Green Chilli	1
Black Pepper (KALI MIRCH)	1/2 tsp
Plain Water	4 tbsp
SALT	As per taste

Take 400 gm yogurt in a bowl and whisk it till it becomes smooth and there are no lumps. Add some water if yogurt is too thick.
Take boiled potatoes and crush lightly with a masher or with hands. Add this in yogurt bowl.
Optional Step - Add sugarless/salted boondi (available in asian shops) in the same bowl. You can also try to soak boondi in water for a while and then put it in bowl after squeezing the water out.
Next, add chopped tomatoes, onions, chopped coriander leaves in the bowl.
On the side, heat the 1 tbsp oil in pan and fry Asafoetida (1/2 tsp), cumin seeds for 30-60 seconds. Then, add 1/2 tsp cinnamon powder and turn off the heat quickly. Put this mixtured in bowl as well. You can add green chilli as well at this step (optional)
Finally, add black cardamom powder, salt, red chilli (optional) & black pepper in bowl and the mix everything well.
You can serve this now and garnish it with coriander leaves/tomatoes.

Please try this recipe at home and let us know your comments. You can send an email to indian.mom.legacy@gmail.com