Yogurt Cucumber Salad
2 cucumbers, peeled, chopped into 1/2" pieces
1/2 green pepper, cut into chunks
1/2 red pepper, cut into chunks
5 roma tomatoes, cut into chunks
3 scallions, chopped medium
2 serrano chilies, seeded and minced
1/3 cup yogurt
1 tsp ground cayenne pepper
1/2 tsp ground cumin
1 tbs ghee
1 tbs brown or black mustard seeds
Mix the cucmber, green and red peppers, tomatoes and scallions.
stir the cayenne, cumin, and chili into the yogurt, then stir into
the vegetables. cover and refrigerate for an hour or so. Heat
the ghee, add the mustard seeds and toast until they start to pop;
then pour this over the mixture, and serve.
Garnish with a handful of alfalfa sprouts.