Recipe courtesy of Meena Giri
1 hr 15 min
(includes chilling time)
15 min
10 to 12 servings


  • 2 English cucumbers, peeled and coarsely diced
  • 1/2 cup whole-milk plain yogurt 
  • 1 tablespoon ground, toasted sesame seeds 
  • 1/4 teaspoon turmeric 
  • 1/4 teaspoon cayenne pepper 
  • Juice of 1 lemon 
  • 1 tablespoon canola oil 
  • 1/2 teaspoon fenugreek seeds 


Place the cucumbers in a medium bowl. Add the yogurt, ground sesame seeds, turmeric, cayenne and lemon juice and mix together. Cover and refrigerate for 1 hour or up to 24 hours.

When you are ready to serve the salad, heat the oil in a small saucepan until it starts smoking. Add the fenugreek seeds and cook, stirring, until the seeds begin to pop, about 1 minute. 

Immediately remove from the heat and pour the hot oil over the salad. Serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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