Instructions: Peel the cucumber cut in halves and scoop out the seeds with a teaspoon.

Coarsely grate the cucumber into a bowl sprinkle on the salt and let sit for 56 minutes.

Drain off the accumulated liquid.

Stir yoghurt and mint into the cucumber.

Serve in small dishes with a curry.

Note. Cucumber may also be peeled thinly sliced and salted to extract bitter juices and folded through yoghurt and served as an accompaniment to any curry. As a substitute for the cucumber use diced pineapple or mango finely chopped apple or firm pear. Add a sprinkling of cumin seeds. With an indian meal there should be chutneys relishes or pickles to compliment the meal sweet to go with hot firey to pep up a mild dish and crunchy to accompany smooth dishes.

Serves 4

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