By Michael Ruhlman
I love the cooling, satisfying effects of yogurt-cucumber raita—a kind of cross between a condiment and a salad. I like it cuke-heavy, though some people prefer more yogurt. You can add a bit of minced or chiffonaded fresh mint if you like.
Peel the cucumber (or half-peel it to make stripes), then cut it in half lengthwise. Use a spoon to scoop out the seeds, and discard. Cut the cucumber into medium dice.
Combine the garlic, cumin, and chili power (if using) in a bowl. Add ½ cup/120