Carrot Raitha

          Raitha is a must in my home, whenever I make parathas or briyanis, even otherwise my daughter  loves to have cucumber raitha just like that. We can make it with almost all vegetables and it's a healthy accompaniment to any meal. For today's raitha, I have used grated carrots and chopped tomatoes, very simple to make and the extra flavor comes from the seasoning..

Need To Have

• Carrot - 1 cup grated
• Tomato - 1 medium, chopped
• Grated Ginger - 2 teaspoons
• Coriander - 1 tablespoon, chopped
• Curd/ Yogurt - 1 cup
• Green chilli - 1, deseeded  and chopped finely
• Nigella seeds/ Onion seeds - 1/4 teaspoon
• Salt - to taste

Method

          Take the grated carrots, ginger, tomatoes and coriander in a bowl. Add the curd and salt and mix well.

          Heat some oil, add the nigella seeds, when it starts sizzling, add the chopped green chilli, stir for a few seconds and mix it with the carrot and curd mixture.

Note
Can add 2 teaspoons of grated coconut, if you don't like or don't have nigella or onion seeds, you can do the seasoning with black mustard seeds, but onion seeds definitely gives a different flavor to this raitha.