3 Tablespoons ghee
½ tsp black mustard seeds
½ teaspoon cumin seeds
1 pinch of hing (asofoetida)
4 curry leaves, fresh or dried
1 small handful cilantro leaves, chopped
½ small green chili, chopped OR 1 pinch cayenne
½ cup plain yogurt
Skin and grate the cucumbers. Pour off and discard any excess juice.
Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing and curry leaves. Cook a moment until the seeds pop.
Add the cayenne or chili and cilantro, shake and take the pan off the heat.
Stir the yogurt and grated cucumber together in a bowl.
Add the cooled spices to the yogurt mixture, mix well and serve.