Bengali tomato raita from The Indian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 410) by Monisha Bharadwaj

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Notes about this recipe

  • gregorio_inkp6y on March 09, 2026

    Another easy alley-oop Raita. I made this tough on myself by seeding the rainbow cherry tomatoes that were lurking in my fridge (as opposed to getting two Roma or beefsteaks). The tempering elevated the savoriness of the yogurt. Looking forward to pairing this with some poached eggs and chili for breakfast.

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