Instructions: * Note: Place whole cumin seeds into a heated, small cast-iron skillet. Keep over medium heat. Stir the cumin until it is a few shades darker and emits a distinct roasted aroma. Grind in a clean and dry coffee grinder. Store unused portion in a tightly lidded jar for future use.

Bring 2 1/2 quarts of water to a rolling boil. Add 1 tablespoon salt, stir and put in the zucchini. Boil rapidly for 3 to 4 minutes, or until the zucchini are just done. Drain and leave to cool.

Put the yogurt in a bowl and beat lightly with a fork until smooth. Add remaining salt, cayenne, roasted cumin, and sugar. Stir to mix.

Heat the oil in a very small pan or skillet over fairly high heat. When very hot, add the mustard seeds. As soon as the mustard seeds begin to pop, this takes just a few seconds, pour the seeds and oil over the yogurt. Stir to mix. Gently fold the zucchini into the yogurt. Serve warm or cold.

This recipe yields 4 servings.

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