The Chef
Suvir Saran of Dévi
(Adapted from Indian Home Cooking, by Suvir Saran and Stephanie Lyness)

Servings
Serves 4

Ingredients
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 1/2 cups plain yogurt
1 small zucchini, finely chopped
1 small red onion, finely chopped
1 small tomato, chopped
1 fresh, hot green chili, finely minced
1 teaspoon chopped fresh mint (or 1⁄2 teaspoon dried)
1/4 teaspoon salt, or to taste
1/4 cup chopped fresh cilantro leaves

Cooking Instructions
Combine the cumin, coriander, and black pepper in a small frying pan, and toast over medium heat until the seeds begin to brown and become fragrant, 1 to 2 minutes. Grind to a powder in a spice grinder, and set aside.

Whisk yogurt in a bowl until smooth and light. Add zucchini, onion, tomato, chilies, and mint, and mix well. Stir in ground spices. Chill well. Just before serving, stir in salt, and sprinkle with chopped cilantro.

Best With
Halibut “En Papillote” With Coconut-Mint Chutney