2 medium cucumbers, or 1 large English cucumber
½ cup Greek or hung yogurt
¼ tsp. sugar
¼ teaspoon salt
2 Tbsp. fresh mint, chopped
1 Tbsp. fresh dill, chopped
½ tsp. roasted panch phoron powder (Bengali five-spice)
1. Peel cucumbers, slice in half lengthwise and scrape seeds off with a teaspoon if using seeded cucumbers.
2. Cut cucumbers lengthwise in half again and chop into bite-size pieces.
3. Whisk yogurt to remove any lumps and mix well with all ingredients.
4. Chill in refrigerator until ready to serve.