bandy@catnip.berkeley.ca.us (Gun Control is Hitting Your Target) (08/21/90)
[recipe adapted from Madhur Jaffrey's _World of the East Vegetarian Cooking_ [tsp=teaspoon] 1Cup non-fat yogurt [plain, homemade] 1/4tsp salt [or none] 1clove garlic [mashed in a garlic press] [really, one clove is enough] 1/4tsp black pepper [go ahead, use more] 2tsp extra virgin olive oil Put the yogurt in a bowl and whisk it until it is smooth. Don't use a blender as you can't fit your hand in it later. Mix in the remaining ingredients. Don't use more than one clove of garlic; save it for next time if you must. This dish is pungent enough w/o the extra garlic. For some reason the yogurt brings out the pungency in the garlic. Eat with fresh-baked naan, pita bread, or chopped up veggies; jicama is a very good compliment to this condiment.