Lightly dry roast cumin on a low flame. Cool it and powder.
Wash and peel cucumber. chop to small bites.
Add them to a bowl along with yogurt, salt and cumin powder,add all the spices as well and mix.
To make ginger juice, grate ginger, add it to a tea strainer and press, juice drips through the strainer.Add just one 1 tsp.
Now heat two teaspoons of olive oil.Add hing,mustard seeds allow them to splutter,add chopped curry leaves,sauté for few seconds.
Pour this tempering over the prepared Riata.Garnish with chopped Coriander leaves.Serve cold with fantastic taste.It’s very digestive also.
