Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    medium-size cucumber
   1      tablespoon    onions -- finely chopped
   1      tablespoon    salt
   1      small         firm -- ripe tomato, cut
                        -- crosswise into
   1 1/2  inch          thi -- sliced into1/2 inch
   1      wide strips   and then into 1/2 inch cubes
   1      tablespoon    fresh coriander -- finely chopped
   1      cup           unflavored yoghurt
   1      teaspoon      ground cumin -- toasted in a small
                        -- ungreased
                        skillet over low heat for 30 seconds

Preparation:

With a small, sharp knife, peel the cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Cut the cucumber lengthwise into 1/8-inch-thick slices, then crosswise into 1/2-inch pieces. Combine the cucumber, onions and salt in a small bowl, and mix them together thoroughly with a spoon. Let the mixture rest at room temperature for 5 minutes or so, then squeeze the cucumbers gently between your fingers to remove the excess liquid. Drop the cucumber pieces into a deep bowl, add the tomato and coriander, and toss them together gently but thoroughly. Combine the yoghurt and cumin and pour it over the vegetables, turning them about with a spoon to coat them evenly. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or unti completely chilled, before serving.