ONE Place shredded cucumber in a strainer and let stand for 15 minutes; discard the liquid.
TWO Meanwhile, in a small dry skillet in a well-ventilated area, heat cumin seeds over medium heat for 5 to 6 minutes or until smoke begins to rise and seeds begin to brown. Remove from skillet; cool completely. Grind the seeds with a mortar and pestle or a spice grinder.
THREE In a medium bowl combine cucumber, ground cumin, yogurt, salt and, if desired, cayenne pepper. Serve immediately or cover and chill for up to 1 week. Makes about 3 cups (twelve ¼-cup servings).
Nutrition Facts per serving: 30 cal., 1 g total fat (0 g sat. fat), 2 mg chol., 126 mg sodium, 4 g carbo., 0 g dietary fiber, 2 g protein.
FIVE Add the remaining 3 teaspoons of oil around the sides of the pan, allowing it to flow to the bottom. All the liquid should be evaporated from the vegetables. If not, increase the heat and cook until it is. Fry vegetables for 3 to 5 minutes, carefully stirring once or twice.
SIX Garnish with the chopped cilantro. Makes 8 servings.