| |
|
What You Need:
(To Serve: 4)
|
|
|
|
1 medium-sized cucumber
1 tablespoon finely chopped onions
1 tablespoon salt
1 small, firm ripe tomato, cut crosswise into ½ -inch-thick rounds, sliced into ½-inch-wide strips and then into ½-inch cubes
1 tablespoon finely chopped fresh coriander (cilantro)
1 cup unflavored yoghurt
1 teaspoon ground cumin, toasted in a small ungreased skillet over low heat for 30 seconds
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. 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 ½-inch pieces.
|
2. 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.
|
3. 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.
|
4. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until completely chilled, before serving.
|
|
|
|
|
