Yogurt With Cucumbers (North India)

Course : Curry
Serves: 1
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4 small seedless cucumbers
1 teaspoon salt
1/4 cup fresh mint leaves -- finely chopped
1 1/2 cups thick sour cream
1/2 cup plain yogurt
2 tablespoons lemon juice -- to taste
3 teaspoons cumin seeds
1 bunch mint sprigs -- to garnish

Preparation / Directions:

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.

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