Yogurt with Cucumbers (Punjab – North India)

2 green cucumbers
Salt and black pepper to taste
2 tablespoons finely chopped spring onion 2 cups yogurt
1’/2 teaspoons roasted cumin seeds (optional) Garnish:
1 tablespoon chopped fresh coriander or mint

Peel the cucumbers, halve them lengthways and remove the seeds. Cut the
cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain away liquid and rinse the cucumbers quickly in cold water. Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required. Roast the cumin seeds in a dry pan, shaking pan or stirring constantly, until brown. Bruise or crush seeds and sprinkle over yogurt. Serve chilled, garnished with mint or coriander.

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