Cucumber Raita

• 1 large cucumber (about 1/2 pound), peeled if waxy, seeds removed if you cant get a seedless cucumber (like a Japanese, Persian, or hothouse)
• Salt
• 1 cup plain Greek style yogurt
• 18 teaspoon cayenne (more to taste)
• 2 tablespoons chopped cilantro
• 1/2 teaspoon garam masala (more to taste)
• 1 small serrano or Thai chile, minced (optional)

1. Cut the cucumber into very small dice or grate on the large holes of a grater.
2. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes.
3. Rinse briefly and squeeze dry in a kitchen towel.
4. Transfer to a bowl.
5. Beat the yogurt with a fork or a whisk and add the cayenne and garam masala.
6. Toss with the cucumbers.
7. Add the cilantro and chile and toss again.
8. Taste and adjust salt.
9. Chill until ready to serve.

cucumber, salt, yogurt, cayenne, cilantro, garam masala, serrano

Taken from cooking.nytimes.com/recipes/1015024 (may not work)