• 1/2 cucumber
• 1/2 inch fresh ginger
• 1 c plain Greek yogurt
• 1/4 t ground coriander
• 1/4 t cumin
• 1/4 t salt
• handful fresh cilantro

Peel the cucumber and slice in half lengthwise. Use a spoon to scoop out the seeds. Chop in a food processor until almost smooth. Transfer to a bowl, add a pinch of salt, and allow to sit while you prepare the rest of the sauce.

Peel the ginger and blend in the food processor until pureed. In a small bowl, combine the ginger, yogurt, coriander, cumin, and salt. Roughly chop the cilantro and add to the bowl. Stir to combine.

After the cucumber has been sitting for at least ten minutes, press it into some paper towels or a cheese cloth to extract as much moisture as possible. Add it to the sauce and stir to combine.

The raita should keep in the refrigerator for approximately 5 days.