2 med. cucumbers
1/2 c. plain yogurt
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. cumin seeds

Peel and chop cucumbers very fine (also can be grated). Squeeze water out. In a medium bowl mix cucumber, yogurt, salt and sugar. Roast the cumin seeds on an ungreased fry pan until light brown. Crush and put in the salad. Garnish with chopped parsley or cilantro. Serve cool. (1 tablespoon of sour cream can be added for creamier taste.)