Vegetable Crudites With GreekYogurt Dip

Garden vegetables served with a yogurt dip. This is a Sanjeev Kapoor exclusive recipe.

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Vegetable Crudites With GreekYogurt Dip
Main Ingredients Carrots, White Raddish
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Vegetable Crudites With GreekYogurt Dip

  • 2 medium Carrots cut into fingers
  • 1 medium White Raddish cut into fingers
  • 2 medium Cucumbers cut into fingers
  • 8-10 leaves Iceberg lettuce
  • 4 Red radish quartered
  • 1/4 small bunch Fresh mint leaves
  • 4 cloves Garlic finely chopped
  • 8-10 Cherry tomatoes halved
  • 4 cups Skimmed milk yogurt
  • 1/4 teaspoon Sesame seeds (til) toasted
  • 1 teaspoon Lemon juice
  • to taste Salt


  1. Reserve some mint leaves for decoration and chop the remaining.
  2. Hang the yogurt in a muslin cloth to remove excess water. Toast the sesame seeds lightly and cool.
  3. Combine the yogurt with mint, lemon juice, white sesame seeds and garlic and mix thoroughly. Add salt and chill.
  4. Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.

Nutrition Info

Calories 613
Carbohydrates 107.2
Protein 36.8
Fat 4.3