Ingredients
|
Quantity
|
Medium-size cucumber
|
1
|
Onions – finely chopped
|
1 tbsp
|
Salt
|
1 tbsp
|
Small firm – ripe tomato, cut – crosswise into 1 ½” thick – sliced into ½”
|
1
|
Fresh coriander – finely chopped
|
1 tbsp
|
Unflavored yoghurt
|
1 cup
|
Ground cumin – toasted in small ungreased
skillet over low heat for 30 seconds
|
1 tsp
|
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.
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.