1 medium cucumber

1 tsp cumin seeds

2 cups plain, whole-milk yogurt

1 clove garlic, peeled and minced

2 T fresh coriander or mint leaves, chopped

Cayenne or paprika to garnish


Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels. Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat. In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves. Combine mixture with cucumber slivers; sprinkle with cayenne or paprika, and chill before serving.


Notes and Instructions

Recipe from Linda Bladholm, Dining for Women member