Vegetable Raita

The cooked or uncooked as a must have vegetable side dish? Both also can. Its really up to you. In my house, usually, I tend to do the cooked version (Plantain Crumble, Aloo Gobi & Indian-Style Mustard Greens). Of course, every now and then, making an entry on our dining table is a raw salad (Mango Cucumber Salad) or a tiny bit of cooking involved, the tempering part vegetable dish. Specifically this Vegetable Raita. A close cousin or related to the previous Cucumber Yogurt Salad.The tempering, as I have already mentioned and what sets this Indian yogurt vegetarian salad apart (Vegetarian Mutton Stir Fry, Tomato Spinach Soup, Dhal Rice & Drumstick Sambar). Still, nothing complicated. Never mostly for my recipes. Those ingredients listed in A, already diced (Carrot Poriyal) and sliced, thereafter tossed and mixed with the tempered in oil curry leaves and mustard seeds. Tadaa! Our Vegetable Raita is ready. 

Ingredients (A)

1/2 cucumber (leave the skin on but remove the seeds)
1/4 carrot
1 tomato
1 large red onion
** cut these ingredients into small pieces/dice
1 green chili - slice thinly
1 red chili - slice thinly
2 1/2 tbsp yogurt (add more if you like)
Salt to taste

For tempering (B)
3 sprigs curry leaves
1 1/2 tsp black mustard seeds
2 tbsp oil

Method
Into a large mixing bowl, add ingredients A.
Heat oil and when heated, fry curry leaves and mustard seeds.
When seeds starts to pop, remove from heat and tip into ingredients A.
Stir well and serve.