• 2 large cucumbers, grated or sliced in rounds
• am amount of yogurt equal to cucumbers (1 cup to 1 cup etc)
• 1/2-1 tsp. cumin seeds
• 1/2-1 tsp. fresh mint, finely chopped (optional)

Mix cucumbers and yogurt. In a hot, cast-iron skillet, toast cumin seeds without oil until brown. Stir briskly to prevent burning. Pound the toasted seeds in a mortar and pestle and stir into the cucumbers and yogurt along with the mint. Serve cold as an accompaniment to curries.

(picure : google image)