From the Curry & Chili Cookbook by Bay Books
Peel & finely chop 2 Lebanese cucumbers & combine with 1 cup plain yogurt in a bowl. Set aside. Fry 1 teaspoon each of ground cumin & mustard seed in a dry pan for about 1 minute until fragrant. Add the toasted spices to the yogurt mixture with 1 teaspoon grated ginger (I used ground ginger & toasted it with the other 2). Mix well to combine. Season well with salt & black pepper. Garnish with a bit of paprika. Serve chilled. Makes about 2 cups.
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