all those bloody cucumbers. I got this recipe from an old Indian cookbook published by Time/Life Book.
Kheera ka Rayta - Yoghurt with cucumber and tomato
1 medium cucumber
1 tbs finely chopped onion
1 tbs salt
1 small firm ripe tomato cut crosswise into 1/2" rounds, sliced into 1/2" wide strips and then into 1/2" cubes
1 tbs finely chopped fresh coriander
1 cup unflavored yoghurt
1 tsp ground cumin, toasted in a small ungreased skillet over low heat for 30 seconds
Peel the cucumber and slice it lengthwise into halves. Scoop out the seeds. Cut the cucumber lengthwise into 1/8" thick slices, then crosswise into 1/2" pieces.
Combine the cucumber, onions and salt in a small bowl, mix together thoroughly, let rest for 5 minutes or so, then squeeze the cucumbers gently between your fingers to remove the excess liquid.
Add tomato and coriander, toss them together gently but thoroughly, combine with yoghurt and cumin, taste for seasoning and regrigerate for at least 1 hour.
Very tasty we think, and also suitable for consumption in this filthy hot weather. And it is something to do with all those @#$%& cucumbers.