1 medium cucumber
1/3 cup finely chopped onion
1 tablespoon green pepper, finely chopped
2 tablespoons olive oil
1/4 cup grated coconut
1/2 teaspoon ground cumin
to taste
1 teaspoon salt
1/2 cup water
1/2 teaspoon mustard seeds
2 cups plain yogurt
1 medium cucumber
1/3 cup finely chopped onion
1 tablespoon green pepper, finely chopped
2 tablespoons olive oil
1/4 cup grated coconut
1/2 teaspoon ground cumin
to taste
1 teaspoon salt
1/2 cup water
1/2 teaspoon mustard seeds
2 cups plain yogurt
Peel the cucumber
Cut it into 4 long pieces
Scrape out the seeds and cut the remaining cucumber into 1 cm cubes
In a large pan, sauté the onion and green pepper in olive oil for 5 minutes or until the onion is soft
Add the grated coconut and spices, except mustard seeds, and let it simmer for a few minutes
Add the cucumber, salt, and water
Reduce heat and continue cooking for 10-12 minutes or until the cucumber is tender
Remove from heat, let it cool to room temperature or refrigerate
A little before serving, fry the mustard seeds in a bit of olive oil
Add the mustard seeds and yogurt to the soup
Serve 6 portions.
