This delicious Indian sauce or dip always had a plain yogurt base, although the vegetables and seasoning vary from one recipe to other.
- Place chopped cucumber, onion, chopped mint leaves, and tomato, if using, in a bowl.
- Season yogurt with salt and toasted cumin seed, whisk to blend flavors.
- Pour yogurt over vegetables and stir to mix.
- Cover and chill for at least 1 hour before serving.
Peel and halve the cucumber, scoop seeds with a spoon, slice thick, sprinkle with salt and let it sit for 5-8 minutes. Squeeze gently to remove water.
Freshly roasted and ground cumin seeds taste better, but substitute with 1/2 teaspoon ground cumin from a jar if necessary.
If you don't have mint, use fresh coriander leaves. It still will be a very nice sauce even if a different flavor.
Vary the flavor substituting chopped onion with 1 clove garlic, finely chopped or peeled and crushed.