Cucumber Raita (2)

1 medium cucumber, peeled, seeded and coarsely grated
1 teaspoon whole cumin seeds
2 cups Greek yogurt
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint


Wrap the grated cucumber in paper towel to drain. In a dry skillet, toast the cumin seeds over medium heat until they become fragrant, 2-4 minutes. Grind the cumin in a spice grinder or mortar and pestle. In a medium bowl, combine the cucumber, cumin, yogurt, garlic, olive oil, lemon juice and mint, and stir to combine