Baji's Sour Cream and Yogurt Dip

 

Ingredients

 

Serve 4

• 1 carrot, peeled

• 1 small cucumber, peeled and finely sliced

• 1 3/4 tsp salt

• 1 cup/250 ml plain yogurt

• 1/2 cup/125 ml sour cream

• 1 clove garlic, finely chopped

• 1.4 tsp freshly ground black pepper

• 1 shallot, finely chopped

• 1 tbsp finely chopped parsley

• 1/4 tsp paprika

• 1/2 tsp ground cumin seeds

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Method:

1. Cook the carrot in a large pot of salted, boiling water for 5-10 minutes or until tender. Drain, let cool, and grate finely.

2. Sprinkle the cucumber with q tsp of salt in a colander. Let drain for 5 minutes.

3. Beat the yogurt and sour cream with the remaining salt in a medium bowl. Add the garlic and season with pepper.

4. Rinse the cucumber and drain well. Mix the carrot, shallot, and cucumber (reserving 4 slices to garnish) into the yogurt. Refrigerate for 1 hour.

5. Sprinkle with the parsley, paprika and cumin. Garnish with the reserved cucumber and serve with tortilla chips, potato crisps, pappadmas, or toast.