Cucumber Raita

1 large cucumber (about 1/2 pound) cut in half, seeds removed.
1 cup plain yogurt (try Sidehill Farm from the farm shop)
1/8 teaspoon cayenne (more to taste)
2 tablespoons chopped cilantro
1/2 teaspoon garam masala (more to taste)
1 small chile, minced (optional)

 Grate cucumber on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl. Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve. Serve with any kind of curried stew, with meat and rice, or just plain!

Recipe from The New York Times