Traditional Indian yogurt dip raita

For the raita, peel the cucumber, halve it lengthwise and scoop out the seeds with a spoon. Grate it coarsely or dice finely. Squeeze the liquid out well through a towel or sieve, then the dip will not turn watery.

Spoon the yogurt into a bowl and whisk until smooth. Stir in the prepared cucumber. The base is ready.

Toast the cumin seeds in a dry pan for 1 to 2 minutes over medium heat, until fragrant. Let them cool a little and crush them coarsely in a mortar or between your palms.

Stir the toasted cumin and fresh mint leaves into the yogurt. Season with salt. Cover and chill for at least 15 minutes so the flavors meld. Serve cold with Indian dishes.