Watermelon and Mint Raita

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By Elizabeth Gawthrop Riely

Thanks to David Eckel for suggesting an Indian raita with watermelon instead of cucumber as a cooling accompaniment to spicy dishes. This easy dish is a subtle contrast of flavors.

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Makes about 6 servings.

2 cups plain yogurt

1 Tablespoon lemon juice

Pinch of salt

1 Tablespoon vegetable oil

2 teaspoons whole brown or black mustard seeds

2 teaspoons whole cumin seed

3 Tablespoons chopped fresh mint leaves,

more for garnish

2 cups seedless diced watermelon

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1. Put the yogurt in a bowl with the lemon juice and salt.

2. In a small saucepan, heat the oil over medium flame. When it is hot, add the mustard seed, then the cumin and stir for a minute or two while the mustard sizzles and pops.

3. Pour the seeds over the yogurt. Stir in the chopped mint leaves with the watermelon.

4. Serve the raita with a few torn mint leaves on top as garnish.

SummerEdible BostonMay 5, 2009Comment