CUCUMBER RAITA

1 medium cucumber
1 teaspoon cumin seeds
2 cups plain, whole-milk yogurt
1 clove garlic, peeled and minced
2 tablespoons fresh coriander or mint leaves, chopped
cayenne or paprika to garnish

Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin
slices crosswise. Blot off moisture with paper towels. Toast cumin seeds
for a few seconds in a small, heavy frying pan over high heat. In a
bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and
coriander or mint leaves. Combine mixture with cucumber slivers,
sprinkle with cayenne or paprika, and chill before serving.

Serves 4 to 6