Yogurt With Cucumbers (North India)

Recipe Ingredients

4 teaspoons	20ml	Seedless cucumbers (small)
		Salt
1/4 cup	10g / 0.4oz	Fresh mint leaves - finely chopped
1 1/2 cups	355ml	Thick sour cream
1/2 cup	118ml	Plain yogurt
		Lemon juice - to taste
3 teaspoons	15ml	Cumin seeds
		Mint sprigs - to garnish

Recipe Instructions

Wash cucumbers but do not peel unless you are only able to get the thick-skinned variety. Cut in halves lengthwise and if seeds are well developed, scoop them out and discard. Dice cucumbers, sprinkle with salt and place in a colander for 15 minutes to allow liquid to drain away. Rinse quickly with cold water. Leave to drain well.

Combine cucumbers in a bowl with mint, sour cream, yogurt and lemon juice. Taste to see if more salt is required. Toast cumin seeds inn a dry pan for a few minutes, stirring constantly until fragrant and a darker brown. crush seeds and sprinkle over yogurt mixture. Serve chilled, garnished with mint sprigs.

* A cooling accompaniment to any curry meal.

Source:
Oriental Banquets by Charmaine Solomon

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