By Nikita Toppo
Pair your summer meals with this variation of raita made with cucumber, green chillies and dahi.
2 cups Greek yogurt 2 hot house cucumbers - peeled, seeded, and thinly sliced 3 tablespoons lemon juice 2 tablespoons chopped fresh mint ½ teaspoon white sugar ¼ teaspoon kosher salt
Wash, peel and dice the cucumber into small pieces.
Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl.
Cover and refrigerate for at least 3 hours, or preferably overnight. Serve chilled.