In a bowl, sprinkle the cucumber with the kosher salt and toss. Let stand for 15 minutes, then drain and squeeze out excess liquid. Add the yogurt and transfer to a serving dish.
In a small pan, cook the oil and cumin over medium heat, stirring until the cumin is darkened a shade, 2 to 3 minutes. Add the chile powder and immediately spoon the spiced oil over the yogurt. Sprinkle with flaky salt and serve.
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