Zucchini Raita

Directions

1. 1
   Trim zucchini and grate them coarsley. Put them in a bowl and sprinkle with 1/2 tsp salt. Toss to mix and set aside for half an hour.
2. 2
   Drain zucchini and press out as much liquid as you can. Separate the shreds so you do not have lumps.
3. 3
   Peel the onion, cut in half lenghtwise, and then cut into fine, half-moon-shaped slices.
4. 4
   Put yogurt in bowl. Beat it lightly with a fork or whisk until smooth and creamy.
5. 5
   Heat oil in a 8-in/20-cm frying pan over a medium flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (just a matter of seconds), put in the onion. Stir and fry for about 2 minutes or until slices are translucent. Add the zucchini. Stir and fry for another 3 minutes. Turn off the heat and let zucchini cool slightly. When cooled, fold it into the yogurt. Add the remaining 1/4 tsp salt, pepper and cayenne.
6. 6
   If you wish the to eat the dish cold, cover and refrigerate it.
7. 7
   If you wish to eat it warm, put the yogurt-zucchini combination in a double boiler over a low flame. Then heat, stirring in one direction, until warm. Do not let it boil.