Cucumber yogurt salad

Ingredients
•2 cucumbers
•2 C yogurt
•1½ Tsp salt
•1 Tsp ghee
•1 Tsp cumin seeds
•¼ Tsp ekadashi hing
•7-8 fresh curry leaves
•1 green chili chopped
Preparation
1. Peel and grate the cucumber. Squeeze the water from the cucumber and
keep aside.
2. In a mixing bowl, whisk the yogurt. Add the salt and cucumber.
3. Heat the oil in a small pan over moderate heat. Add the cumin seeds when
they darken a few shades add hing, curry leaves and chili. Stir-fry for 30
and add to the cucumber and yogurt mixture. Serve with quinoa
pilaf.
Serves
4-5