Provided by: Chef Suvir Saran
Combine the cumin, coriander, and black pepper in a small frying pan, and toast over medium heat until the seeds begin to brown and become fragrant, 1 to 2 minutes. Grind to a powder in a spice grinder, and set aside.
Whisk yogurt in a bowl until smooth and light. Add zucchini, onion, tomato, chilies, and mint, and mix well. Stir in ground spices. Chill well. Just before serving, stir in salt, and sprinkle with chopped cilantro.(Published 2004)