|Yoghurt||1 Cup (16 tbs)|
|Cumin powder||1⁄4 Teaspoon|
|Powdered cloves||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Cucumbers||3 Medium, peeled and sliced|
|Scallions||5 , finely chopped|
|Freshly ground black pepper||1 Pinch|
1. Lightly salt the cucumbers and let stand twenty minutes. Press out excess moisture from the cucumbers by spreading them on a plate and topping with another plate on which a heavy object, such as an iron, may be rested.
2. Add the scallions, pepper, cumin, chili powder and cloves to the yoghurt. Blend well. Chill both the sauce and the cucumbers well.