cucumber

This post is very much related to the one about onion bhajis.  As regular readers will know Total Yoghurt have very kindly sent me a tray of samples  with which to cook.  So far I have made scones and buckwheat pancakes and this is recipe number three, giving the yoghurt centre stage.

This dip is a bit of a twist on a cucumber raita.  It’s not the time of year for mint in my garden and last year I failed to make my usual jar of mint concentrate and I refuse to pay the price of a pot from the supermarket when I have it rampant in my garden for most of the year.  So this is a winter version of a raita, replacing the fresh herb with a spice. It was very good and suited the onion bhajis perfectly.

200g Total Greek Yoghurt
8-10cm chunk of cucumber, diced
1½ tsp cumin seed

Method

Heat a frying pan over a medium heat until hot and add the cumin seed.  Cook for a few seconds until the smell is released.  Pour straight into a mortar and grind with the pestle to a rough powder (you still want the bite of the seed in there).

Mix the cucumber, yoghurt and cumin together and enjoy as a dip for crudites or bhajis or samosas, as a side for a curry or however you fancy eating such a delight.