2 medium seedless cucumbers, peeled

½ teaspoon cumin seeds

½ cup yogurt, whipped

1 clove garlic, peeled

1 serrano green chili, seeded

1 teaspoon fresh lemon juice

Table salt, to taste

2 sprigs fresh cilantro, stemmed

1. To make the cucumber cups: Cut the cucumber crosswise into 1-inch pieces. Use a melon baller to scoop out the insides. Leave a ¼-inch border on the sides and the bottom. Set the cups upside down on a plate lined with paper towels to drain. Refrigerate.

2. Heat a skillet over medium heat. Add the cumin seeds and dry roast them until fragrant, about 1 to 2 minutes. Stir constantly to prevent the seeds from burning. Let them cool and then roughly pound them.

3. Using a hand blender or a mixing spoon, blend together the cumin seeds, yogurt, garlic, green chili, fresh lemon juice, and salt. Transfer the yogurt mixture to a mixing bowl.

4. Finely chop the cilantro. Add it to the yogurt mixture.

5. When you are ready to serve, place all the cucumber cups on a serving platter. Spoon the yogurt mix into each cup. These can be made ahead and refrigerated until ready to serve.

Cumin Seeds

Easily the most popular spice in Indian cooking, cumin seeds are known for their digestive powers. Cumin is never used raw. It is always either dry roasted or added to hot oil before other ingredients are added.