Serves: 4
Total Calories: 255

1 medium russet potato
2 1/2 teaspoons Kashmiri Raita Masala
3 cups nonfat plain yogurt, whisked until smooth
salt, to taste
1 tablespoon vegetable oil
1 medium onion, cut in half lengthwise and thinly sliced
8 to 10 large fresh or dried reconstituted morel mushrooms, thinly sliced
1/4 cup finely chopped fresh cilantro

1. Boil the potato in lightly salted water to cover until tender, then peel it and finely chop it. While it's cooking, prepare the raita masala. Then place the yogurt in a large serving bowl and mix in 2 teaspoons raita masala. Add salt, if needed (there is already some in the masala).

2. Heat the oil in a small nonstick skillet over medium-high heat and cook the onion, stirring, until golden, 2 to 3 minutes. Add the potato and cook, stirring, about 1 minute, then add the morel mushrooms and cilantro and cook another minute. Transfer to the yogurt, and mix well. Garnish with the remaining 1/2 teaspoon raita masala and serve.

VARIATION: You can substitute other vegetables by replacing the morel mushrooms with 1 cup grated daikon or red radishes, or with 2 cups thinly sliced, golden fried fresh okra.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 255
Calories from Fat: 30

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