Raita

Method

1. Set a small dry frying pan over medium heat and add 0.5 tsp of cumin seeds. Toast for 1-2 minutes, shaking the pan, until they darken a shade and smell nutty. Tip onto a plate to stop the cooking, then crush coarsely in a mortar or between your fingers.
2. Coarsely grate 100 g of cucumber, gather it in your palm or a clean cloth and squeeze firmly to remove the watery juice, or the raita will turn thin as it sits.
3. Halve 1 small tomato, scoop out the seeds and watery pulp and chop the flesh into 5 mm dice. Finely chop 0.5 green chilli, 1 tbsp of coriander and 4 mint leaves.