Recipe courtesy of Afsari and the League of Kitchens

Essentially a yogurt salad, raitas are essential to the Bangladeshi table. Not only is the yogurt nutritious, but it provides a cooling element to any spicy dish. Afsari’s cucumber raita is a traditional recipe.
 
3 cups whole yogurt (not Greek)
1 English cucumber, unpeeled (or 2 regular cucumbers, peeled)
1/2 cup fresh mint leaves, chopped
1 tablespoon brown sugar
1/2 teaspoon roasted red chile powder (see Cook’s Notes)
1/8 teaspoon fine salt
1/2 teaspoon Roasted Ground Cumin (see additional recipe)
 
Special Equipment: Mandoline with julienne attachment
 
Put the yogurt in a fine mesh strainer over a bowl and let drain in the refrigerator for 1 hour.
 
Trim the ends of the cucumber and julienne the cut side on a mandoline with julienne attachment. Put the cucumber in a metal colander with holes small enough that the cucumber won’t fall out and drain over a bowl or in the sink for 30 minutes. Do not squeeze the cucumber-it will break apart.
 
Put the drained yogurt into a medium bowl and whisk it until it’s smooth. Stir in the mint, brown sugar, and roasted red chile powder. Scoop the cucumber into the yogurt, avoiding as much liquid as you can, and stir. Sprinkle with the roasted cumin powder.
 
Makes: 4 to 6 servings (3 cups)
Prep: 10 minutes, plus draining times
 
Cook’s Notes: Afsari makes her own roasted chile powder by toasting whole, dried red chiles in a dry skillet until the turn color, cools, then grinds in a spice grinder.
 
 

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